Irish Stew Pie
- Daniel
- Mar 16, 2023
- 3 min read
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:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Please visit my "How To Make Harissa" page for the recipe.
Marinate the Minced Lamb
In a large bowl, combine minced lamb with your preferred spices and aromatics.
Cover with cling film and marinate in the fridge overnight.
Prepare the Stock and Potatoes
The next day, simmer vegetable scraps in vegetable stock for 8 to 10 minutes.
Cover and steep for another 5 minutes, then strain and set aside.
Wash and coarsely wedge potatoes.
Boil in salted water until fork tender.
Drain and set aside.
Sear the Lamb Cubes
Season lamb cubes with salt and pepper.
Heat oil in a skillet over medium-high heat.
Sear lamb until browned on both sides.
Remove and rest on a plate.
Build the Stew
In the same skillet, add carrots. Season and sauté briefly until fork tender.
Add onions and cook until translucent.
Stir in garlic and sauté until fragrant.
Add marinated minced lamb and cook until lightly browned.
Deglaze with some prepared vegetable stock.
Add tomato puree and Worcestershire sauce. Stir well.
Pour in remaining stock and sprinkle in flour.
Mix until thickened.
Return seared lamb and juices to the pan.
Simmer on low until meat is tender, stirring occasionally.
Top up with stout if the stew gets too dry.
Season to taste.
Finish with thyme and parsley. Simmer 3 to 5 more minutes.
Remove from heat.
Assemble and Bake
Preheat oven to 220°C (425°F).
Cover the skillet with thawed puff pastry.
Trim excess and seal edges.
Brush with egg wash.
Cut slits on top to vent steam.
Bake for 20 to 25 minutes or until the crust is golden and crisp.
Serve
Let cool slightly before slicing.
Serve warm with a side of greens or crusty bread.
An umami bomb...
Mama Mia...
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