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Irish Stew Pie

The only thing more comforting than a hearty bowl of Irish lamb stew is having it baked into a pie! The flavors blend well with lamb, but you can use cuts of beef instead if you wish. —Nicolas Hortense, Perth, Australia
  • Total Time
    Prep: 1 hour Bake: 35 min. + standing
  • Makes
    6 servings

Ingredients

  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 pound boneless lamb shoulder roast, cubed
  • 2 tablespoons canola oil
  • 2 medium carrots, finely chopped
  • 1 medium onion, halved and sliced
  • 1-1/4 cups beef stock
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 fresh thyme sprig
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon tomato paste
  • 3 tablespoons chopped fresh mint
  • 1 large egg yolk
  • 2 tablespoons heavy whipping cream
  • 1 package (17.3 ounces) frozen puff pastry, thawed

Directions

  • Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan.
  • Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere.
  • On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 serving: 731 calories, 40g fat (11g saturated fat), 75mg cholesterol, 608mg sodium, 71g carbohydrate (4g sugars, 8g fiber), 24g protein.
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Reviews

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Average Rating:
  • tony
    Mar 26, 2020

    Wow. It took me 2.25 hours to finish, I counted the collection of all the ingredients also the time in removing gristle, silver skin and the majority of the fat from the lamb. It was easy to prepare, I used some pie crust dough that I had made and was resting in my deep freeze. My wife and daughter both had seconds, daughter had 3rds. We finished the left overs the next day. They both asked me to put it in my go to dinner collection. Thank you, tony

  • ReneeMurby
    Mar 1, 2020

    Delicious! I made this in 4 individual crocks instead of a pie plate. Came out fantastic! Thick and hearty and the crust just put's it over the top.