Updated: May 7
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!
(Make 1 ten inch pie)
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
Vegetable Stock Homemade, 400g
Yukon Gold Potatoes, About 500g
Sea Salt, Pinch
Lamb Meat Cubes (I'm using bone-in brisket), 500g
Grapeseed / 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
Cast Iron Skillet
Please visit my "How To Make Vegetable Stock" page for the recipe.
Please visit my "How To Make Harissa" page for the recipe.
Prepare the minced lamb.
Combine everything in a large bowl.
Cover with cling film and marinade in the fridge overnight.
Prepare the stew pie.
The next day, I like to use my vegetable scraps to infuse more flavors into the vegetable stock. I would cook the stock for about 8 to 10 mins, cover and steep for another 5 mins, drain and set aside until ready to use.
Wash potatoes thoroughly and coarsely wedge.
Transfer to a pot and add water to fully submerge the potatoes.
Season with some salt and bring it up to a boil.
Cook until fork tender.
Drain and set them aside until ready to use.
Season the lamb meat cubes with salt and pepper. Rubbing and coating the lamb well.
In a skillet over medium-high heat, add oil.
Once the oil is heated up, add in the lamb.
Sear until the bottom is crispy browned.
Repeat for the other side as well.
Remove from heat and rest on a plate.
In the same skillet, add carrots.
Season with salt and pepper.
Saute, cover and cook for 1 to 2 mins or until the carrots are fork tender.
Add in the onion and saute until translucent.
Add in garlic and saute until aromatic.
Next, add in the marinated minced lamb.
Mix until well combined.
Continue cooking until lightly browned.
Add some of that vegetable stock and deglaze.
Add tomato puree and Worcestershire sauce.
Stir to combine well and cook until the liquid has reduced slightly.
Add in the rest of the stock and flour.
Stir to combine well and until thickened.
Add in the seared lamb and all the juices.
Stir to combine well.
Bring it up to a simmer and turn the heat down to low.
Continue cooking until the lamb meat is soft and tender.
*Stir occasionally to prevent burning. If necessary, add stout when the stew starts to dry up.*
Taste and adjust for seasoning with salt and pepper.
Lastly, add thyme and parsley. *You can use fresh.*
Give it a quick stir and cook for about 3 to 5 mins to reduce slightly.
Remove from heat and set aside.
Preheat the oven to 220 degree celsius or 425 fahrenheit.
Cover the entire skillet with puff pastry.
Trim off any excess overhanging puff pastry.
*Follow the manufacturer's instructions on thawing your puff pastry.*
Brush the pastry with some egg wash.
Slit some slashes on the pastry to allow air to escape during the baking process.
Wack into the oven and bake for 20 to 25 mins or until the puff pastry is golden brown.
Set aside to cool down slightly.
Slice and serve.
An umami bomb...