Irish Stew Pie

Total Time

Prep: 1 hour Bake: 35 min. + standing


6 servings

Updated: Jul. 07, 2022
The only thing more comforting than a hearty bowl of Irish 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


  • 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


  1. 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.
  2. 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.
  3. 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.