IRISH MEAT AND POTATO PIE RECIPES

Name: Irish Meat and Potato Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 6 red skin potatoes; 3 carrots, chopped; 2 small onions, sliced; 1 green cabbage; 2 cups beef broth; 2 tbsp tomato paste; 12 oz Guinness; ¼ cup flour; 2 tbsp garlic, minced; 3 strips bacon, cooked & crumbled; 1 tbsp Worcestershire sauce; 2 cups ground lamb (OR ground veal OR ground beef); 1 sheef puff pastry; 1 tbsp water + 1 egg, whisked for brushing pastry topping

IRISH MEAT AND POTATO PIE | THE STARVING CHEF

Irish Meat and Potato Pie | The Starving Chef image

With Saint Patrick's Day right around the corner, I decided to get into the green fever and pretend I'm Irish by making some seriously delicious shepherd's pie.

Provided by THESTARVINGCHEFBLOG.COM

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

Ingredients

6 red skin potatoes
3 carrots, chopped
2 small onions, sliced
1 green cabbage
2 cups beef broth
2 tbsp tomato paste
12 oz Guinness
¼ cup flour
2 tbsp garlic, minced
3 strips bacon, cooked & crumbled
1 tbsp Worcestershire sauce
2 cups ground lamb (OR ground veal OR ground beef)
1 sheef puff pastry
1 tbsp water + 1 egg, whisked for brushing pastry topping

Steps:

Preheat your oven to 400 F. Wash and chop the potatoes and carrots. Peel and chop the onions.
Fry the bacon in a large pot until crumbly then remove from the pot but reserve the grease. Add the potatoes and cook until beginning to brown then add the carrots and onions. Saute until softened, or about 8 minutes.
Add the tomato paste, garlic, and stir. Toss in meat and then the flour and stir until the flour is coating all of the ingredients.
Next add the broth, Worcestershire sauce, and Guinness. Bring to a boil for 5 minutes then cover and reduce heat to a simmer. Cook, while stirring occasionally, for about 20 minutes.
Spoon the stew into ramekins and allow to cool for 15 minutes while you measure and cut the puff pastry. Combine the egg and water in a small bowl and brush the tops of the ramekins with the egg mix.
Press the puff pastry onto the top of each ramekin and brush with the egg mix. Then place into the oven for about 20-25 minutes, or until the puff pastry is golden brown.
Remove from the oven and allow to cool for a few minutes - the insides will be extremely hot! Like delicious hot lava.
Once cooled slightly, served with an ice cold Guinness, and enjoy!

IRISH SAUSAGE AND POTATO PIE RECIPE - FOOD.COM

Irish Sausage and Potato Pie Recipe - Food.com image

This is the Ultimate in comfort food. Just the thing you need on those crisp fall days or cold winter evenings.

Total Time 3 hours 15 minutes

Prep Time 45 minutes

Cook Time 2 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

12 good quality thick pork sausage links
4 ounces unsalted butter
2 large onions, finely sliced
6 ounces bacon, lardons
8 ounces savoy cabbage, finely shredded
3 lbs baking potatoes, peeled and finely sliced
2 tablespoons fresh thyme leaves
1 pint double cream
3/4 pint beef stock
2 bay leaves

Steps:

Heat oven to 325°F.
Heat a nonstick fry pan.
Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
Remove from the pan and slice into three, lengthwise on the diagonal.
Heat the frying pan once more.
Add half the butter, and when melted add the onions.
Cook gently for 10 minutes until soft and translucent.
Remove from the pan and set aside.
Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
Remove and drain on paper towel.
Add the cabbage and 2 TBS water.
Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
Drain off any fat, remove from the pan and set aside.
Grease a large gratin dish with 1 oz. of the butter.
Place a layer of sliced potatoes in the bottom of the dish.
Season with salt, freshly ground black pepper and a sprinkling of the thyme.
Top with a layer of sliced sausages, then a layer of onion.
Spoon over the cooked cabbage and bacon.
Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
Season again with the salt, pepper and thyme.
Gently heat the cream, stock and bay leaves until almost boiling.
*DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
Dot with the remaining butter and cover with foil.
Place on a baking sheet and bake in the oven for 1 3/4 hours.
Remove foil, increase oven temp to 400°F and bake for a further 15 minutes until golden.

Nutrition Facts : Calories 1385.5, FatContent 111.6, SaturatedFatContent 50.4, CholesterolContent 314.8, SodiumContent 1786, CarbohydrateContent 55.4, FiberContent 6.2, SugarContent 5.1, ProteinContent 41.6

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