Traditional Irish Stew Pie

introduction

This Traditional Irish Stew Pie is a warm, simple dish. It uses beef, potatoes, carrots, and a flaky pie crust. If you like hearty stews, see this traditional Greek beef stew with a modern twist for another idea. This pie fills the kitchen with a cozy smell and makes a good family meal.

why make this recipe

Make this recipe because it is easy and filling. It uses common ingredients. It warms you on cold days. It also makes good leftovers and feeds a group.

how to make Traditional Irish Stew Pie

Follow the simple steps below to make the stew and bake it into a pie.

Ingredients :

• 1 lb beef, cubed
• 4 cups potatoes, peeled and diced
• 2 cups carrots, sliced
• 1 onion, chopped
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)
• 1 egg (for egg wash)

Directions :

1. Preheat oven to 400°F (200°C).
2. In a large pot, brown the beef on all sides.
3. Add the onion, carrots, and potatoes to the pot.
4. Stir in beef broth, tomato paste, thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 30 minutes or until vegetables are tender.
6. Pour the stew mixture into a pie dish.
7. Roll out the pie crust and place it over the stew, sealing the edges.
8. Brush the top with an egg wash.
9. Bake for 30-35 minutes or until golden brown.
10. Let cool slightly before serving.

how to serve Traditional Irish Stew Pie

Serve the pie warm. Cut into wedges and place on plates. Add a simple green salad or steamed greens on the side. A spoon of mustard or horseradish can add a bright note.

how to store Traditional Irish Stew Pie

Let the pie cool to room temperature. Cover with foil or plastic wrap. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm. You can freeze the baked pie for up to 2 months. Thaw in the fridge before reheating.

tips to make Traditional Irish Stew Pie

• Brown the beef well for more flavor.
• Cut vegetables to similar sizes so they cook evenly.
• Use a tight seal on the crust to avoid leaks.
• Brush with egg wash for a golden top.
• If stew is too thin, simmer longer to thicken before filling the pie.

variation (if any)

• Use lamb instead of beef for a more traditional Irish flavor.
• Add parsnips or turnips for earthier taste.
• Make small individual pies using ramekins and circles of dough.

FAQs

Q: Can I make the stew ahead of time?
A: Yes. Make the stew one day ahead. Cool, refrigerate, then pour into the pie dish and top with crust before baking.

Q: Can I use store-bought pie crust?
A: Yes. Store-bought crust works well and saves time.

Q: How can I thicken the stew if it is thin?
A: Simmer longer to reduce liquid, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot stew to thicken.

Q: Can I make this vegetarian?
A: Yes. Replace beef with mushrooms and use vegetable broth for a meat-free version.

Q: Is this dish freezer friendly?
A: Yes. Wrap tightly and freeze for up to 2 months. Reheat from thawed in the oven.

Traditional Irish Stew Pie

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish
• Diet: Non-Vegetarian

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Description

A hearty and warm dish featuring beef, potatoes, and carrots baked in a flaky pie crust.

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Ingredients

Scale 1x2x3x

• 1 lb beef, cubed
• 4 cups potatoes, peeled and diced
• 2 cups carrots, sliced
• 1 onion, chopped
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)
• 1 egg (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a large pot, brown the beef on all sides.
3. Add the onion, carrots, and potatoes to the pot.
4. Stir in beef broth, tomato paste, thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 30 minutes or until vegetables are tender.
6. Pour the stew mixture into a pie dish.
7. Roll out the pie crust and place it over the stew, sealing the edges.
8. Brush the top with an egg wash.
9. Bake for 30-35 minutes or until golden brown.
10. Let cool slightly before serving.

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Notes

Brown the beef well for more flavor. Use a tight seal on the crust to avoid leaks. If the stew is too thin, simmer longer to thicken before filling the pie.

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Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg