LAMB MEAT PIES RECIPES

IRISH LAMB PIES WITH HERBS | RECIPES | FOOD & WINE

Irish Lamb Pies with Herbs | Recipes | Food & Wine image

Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.

Provided by JP McMahon

Categories Bread + Dough

Total Time 9 hours 0 minutes

Yield 10

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter (3 ounces)
1 large yellow onion, diced
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1 (2 1/2-pound) boneless lamb shoulder, trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour
2 1/2 cups lower-sodium chicken broth
Water, as needed
Fine sea salt, to taste
4 cups all-purpose flour (about 17 ounces), sifted, plus more for work surface
1 tablespoon fine sea salt
1 2/3 cups unsalted Irish butter (such as Kerrygold) (about 11 1/3 ounces), chilled and cut into 1/2-inch pieces
4 large eggs, divided
3 to 5 tablespoons ice water

Steps:

Make the filling
Make the pastry

GOOD OLD MEAT PIE RECIPE | ALLRECIPES

Good Old Meat Pie Recipe | Allrecipes image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories Main Dishes Savory Pie Recipes Meat Pie Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
? cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1?¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, CarbohydrateContent 47.1 g, CholesterolContent 94.6 mg, FatContent 46.6 g, FiberContent 5.6 g, ProteinContent 36.2 g, SaturatedFatContent 14.4 g, SodiumContent 697.1 mg, SugarContent 4.4 g

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IRISH LAMB PIES WITH HERBS | RECIPES | FOOD & WINE

Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.
From foodandwine.com
Total Time 9 hours 0 minutes
Category Bread + Dough

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