Irish Comfort Food: Irish Stew Pie

By Lisa Skinner

There are Irish roots in my family and we sure celebrate them. Irish food is some of the most delicious food I have ever tasted. Being able to make the recipes my ancestors have made, gives me a connection to the past that I wasn’t a part of. Whether you are Irish or not these are some great things to make and enjoy.

Irish Stew Pie

  • 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

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.

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