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Irish Stew Pie

Updated: 4 days ago


I have no idea where or how this dish originated. All I know is that someone decided to simply bake puff pastry on an Irish stew and called this a stew pie. I thought, why not? So, I gave it a shot and this is absolutely yummilicious!



I used 2 different cuts of lamb for texture contrast; minced and cubes. I also decided to give the minced lamb a bit of a North African twist for some extra oomph. An Irish stew (stobhach gaelach) is actually a traditional Irish dish made from lamb as well as potatoes, onions and parsley.



It originated in Ireland Although traditionally made with lamb or mutton, Irish stew was basically a cheap meal that was thrown together with leftovers and filled out with potatoes. You can also omit the puff pastry and it will still be an awesome stew. Trust me, this stew is game-changing! Happy St. Paddy's Day!


Ingredients:

(Make 1 ten inch pie)

  • Minced Lamb:

  • Minced Lamb, 500g

  • Sea Salt, 5g

  • Cumin Powder, 1 TBSP

  • Coriander Powder, 1 TBSP

  • Fennel Seeds Ground, 1 TBSP

  • Smoked Paprika, 1 TBSP

  • Garlic Powder, 1 TSP

  • Harissa Homemade, 1/4 Cup

  • Stew Pie:

  • Vegetable Stock Homemade, 400g

  • Yukon Gold Potatoes, About 500g

  • Sea Salt, Pinch

  • Lamb Meat Cubes (I'm using bone-in brisket), 500g

  • Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP

  • Black Pepper, Pinch

  • Carrots Oblique Cut, 2

  • Yellow Onion Finely Sliced, 1

  • Garlic Finely Minced, 3 Cloves

  • Tomato Puree, 1 TBSP

  • Worcestershire Sauce, 1 TBSP

  • Unbleached All Purpose Flour, 2 TBSP

  • Dried Thyme, Pinch

  • Dried Parsley, Pinch

  • Guinness Stout, For Deglaze

  • Store-Bought Frozen Puff Pastry, 1 Sheet

  • Egg Lightly Beaten, 1

Equipment:

  • Cast Iron Skillet

  • Oven

  • Sauce Pot

Directions:

  1. Please visit my "How To Make Vegetable Stock" page for the recipe.

  2. Please visit my "How To Make Harissa" page for the recipe.

  3. Marinate the Minced Lamb

  4. In a large bowl, combine minced lamb with your preferred spices and aromatics.

  5. Cover with cling film and marinate in the fridge overnight.

  6. Prepare the Stock and Potatoes

  7. The next day, simmer vegetable scraps in vegetable stock for 8 to 10 minutes.

  8. Cover and steep for another 5 minutes, then strain and set aside.

  9. Wash and coarsely wedge potatoes.

  10. Boil in salted water until fork tender.

  11. Drain and set aside.

  12. Sear the Lamb Cubes

  13. Season lamb cubes with salt and pepper.

  14. Heat oil in a skillet over medium-high heat.

  15. Sear lamb until browned on both sides.

  16. Remove and rest on a plate.

  17. Build the Stew

  18. In the same skillet, add carrots. Season and sauté briefly until fork tender.

  19. Add onions and cook until translucent.

  20. Stir in garlic and sauté until fragrant.

  21. Add marinated minced lamb and cook until lightly browned.

  22. Deglaze with some prepared vegetable stock.

  23. Add tomato puree and Worcestershire sauce. Stir well.

  24. Pour in remaining stock and sprinkle in flour.

  25. Mix until thickened.

  26. Return seared lamb and juices to the pan.

  27. Simmer on low until meat is tender, stirring occasionally.

  28. Top up with stout if the stew gets too dry.

  29. Season to taste.

  30. Finish with thyme and parsley. Simmer 3 to 5 more minutes.

  31. Remove from heat.

  32. Assemble and Bake

  33. Preheat oven to 220°C (425°F).

  34. Cover the skillet with thawed puff pastry.

  35. Trim excess and seal edges.

  36. Brush with egg wash.

  37. Cut slits on top to vent steam.

  38. Bake for 20 to 25 minutes or until the crust is golden and crisp.

  39. Serve

  40. Let cool slightly before slicing.

  41. Serve warm with a side of greens or crusty bread.


An umami bomb...


Mama Mia...

Recipe Video:




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