Savory Irish Beef Sweet Potato Mini Pies

why make this recipe

This recipe makes small, warm pies with Irish-style beef and sweet potato. They taste hearty and feel special for family meals or parties. The pies are easy to eat and travel well for picnics.

introduction

These Savory Irish Beef Sweet Potato Mini Pies mix ground beef, vegetables, and mashed sweet potato inside a flaky crust. They bake fast and are good for a weeknight dinner or a snack. If you like small savory bites, try them with a side like mini baked potatoes for a simple meal.

how to make Savory Irish Beef Sweet Potato Mini Pies

Follow the steps below to make the filling and bake the mini pies. Work in order so the filling cools before you fill the pastry. Use a muffin tin or mini pie molds.

Ingredients :

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup cooked and mashed sweet potato
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp tomato paste
• ½ cup beef broth
• 1 sheet puff pastry or pie dough, thawed if frozen
• 1 egg, beaten (for egg wash)

Directions :

1. Preheat oven to 375°F (190°C). Grease a muffin tin or mini pie molds.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 to 3 minutes.
3. Add ground beef and cook until browned. Drain any excess fat if needed.
4. Stir in carrots, celery, thyme, rosemary, salt, and pepper. Cook for 5 minutes until vegetables start to soften.
5. Add tomato paste and stir well. Pour in beef broth and simmer for 5 to 7 minutes until the mixture thickens slightly.
6. Stir in the mashed sweet potato and mix until well combined. Remove from heat and let cool slightly.
7. Roll out puff pastry or pie dough and cut into rounds large enough to fit into the muffin tins, pressing into the bottoms and up the sides.
8. Spoon the beef and sweet potato filling into each crust-lined cup. Cut smaller rounds of pastry to cover the tops, sealing the edges. Cut a small slit in the top of each to allow steam to escape.
9. Brush tops with beaten egg.
10. Bake for 20 to 25 minutes or until golden brown.
11. Let cool slightly before removing from the pan and serving.

how to serve Savory Irish Beef Sweet Potato Mini Pies

Serve warm. They go well with a simple salad, steamed greens, or roasted vegetables. Offer a small bowl of mustard or chutney for dipping. Let them cool for 5 minutes so the filling sets a little before you eat.

how to store Savory Irish Beef Sweet Potato Mini Pies

Let pies cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes until hot. For longer storage, freeze on a tray until firm, then wrap and keep in a freezer bag for up to 2 months. Reheat from frozen in the oven.

tips to make Savory Irish Beef Sweet Potato Mini Pies

• Cook the filling until it is not too wet so the crust stays crisp.
• Let the filling cool before filling the pastry to avoid soggy bottoms.
• Use egg wash for a shiny, golden top.
• If your pastry is thin, use two layers for the bottom to prevent leaks.
• Season well and taste the filling before adding it to the crust.

variation (if any)

• Use ground lamb for a more traditional Irish flavor.
• Add peas or corn for extra color and texture.
• Swap rosemary and thyme for a pinch of smoked paprika for a different taste.
• Use mashed potato instead of sweet potato for a classic meat pie feel.

FAQs

Q: Can I make the filling ahead of time?
A: Yes. Make the filling up to 2 days ahead and keep it in the fridge. Cool fully before storing.

Q: Can I use store-bought pie dough or puff pastry?
A: Yes. Store-bought pastry works well and saves time.

Q: How do I keep the crust from getting soggy?
A: Let the filling cool before filling the crust and do not overfill. Bake at the right temperature to crisp the pastry.

Q: Can I make these vegetarian?
A: Yes. Swap the beef for cooked lentils or a plant-based ground meat and use vegetable broth.

Q: What size tin should I use?
A: Use a standard muffin tin or mini pie molds. Adjust pastry rounds to fit the cups.