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Irish Beef and Potato Pie

Irish beef and potato pie - featured image
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A cozy homemade pie featuring tender stew beef and creamy potatoes encased in a flaky golden crust, perfect for chilly evenings and comforting dinners.

Ingredients

Scale
  • 1 ½ pounds (680g) stew beef, cut into 1-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced into ½-inch cubes
  • 2 carrots, peeled and chopped (optional)
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • ½ cup (120ml) ice water
  • 1 egg, beaten

Instructions

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef cubes in batches to brown, about 4-5 minutes per batch. Remove browned beef and set aside.
  2. In the same pan, add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flavor.
  4. Slowly pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce and thyme. Return the browned beef to the pan along with diced potatoes and carrots (if using).
  5. Reduce heat to low, cover, and let the filling simmer gently for 30-40 minutes, stirring occasionally. Season with salt and pepper to taste.
  6. Whisk together flour and salt in a medium bowl. Add cold cubed butter and cut it into the flour with a pastry blender or fingertips until mixture resembles coarse crumbs with pea-sized bits of butter.
  7. Gradually drizzle ice water, about 1 tablespoon at a time, stirring lightly with a fork until the dough just comes together. Be careful not to overwork it.
  8. Form the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  9. Lightly flour your work surface. Roll one disc into a 12-inch circle to line the pie dish. Press gently into the dish, trimming any excess dough.
  10. Spoon the beef and potato mixture evenly into the crust, leaving about a half-inch border to seal the top.
  11. Roll out the second dough disc to cover the pie. Trim edges and crimp to seal. Cut a few slits in the top to vent steam.
  12. Brush the top crust with beaten egg for a golden finish.
  13. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is deep golden and crisp.
  14. Let the pie rest for 10 minutes before slicing.

Notes

Keep butter cold and handle dough gently for a flaky crust. Brown beef properly without overcrowding the pan. Simmer filling gently to avoid tough meat and mushy potatoes. Use egg wash for a golden crust. For gluten-free crust, substitute flour with almond or oat flour. For dairy-free, use plant-based margarine. Reheat leftovers in oven to maintain crust crispness.

Nutrition

Keywords: Irish beef pie, potato pie, comfort food, homemade pie, stew beef recipe, flaky crust, cozy dinner

Find it online: https://tempotaste.com/irish-beef-and-potato-pie-recipe-easy-homemade-cozy-dinner-idea/