Description
This classic Irish Beef and Potato Pie combines tender cubes of stew beef with hearty potatoes and a rich, savory gravy, all encased in a buttery, flaky homemade pastry crust. Perfect for a comforting family dinner, this recipe slow simmers the filling to meld flavors before baking to golden perfection.
Ingredients
Scale
For the Filling
- 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
For the Pastry
- 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 (for brushing)
Instructions
- Brown the Beef: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown them for about 4-5 minutes per batch. Remove the browned beef and set aside.
- Sauté Onions and Garlic: In the same pan, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Flour: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Make the Gravy: Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and thyme. Return the browned beef to the pan along with the diced potatoes and carrots, if using.
- Simmer Filling: Reduce the heat to low, cover, and let the filling simmer gently for 30-40 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
- Prepare Pastry Dough: Whisk together the flour and salt in a medium bowl. Add the cold cubed butter and cut it into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Form Dough: Gradually drizzle in ice water, about 1 tablespoon at a time, stirring lightly with a fork until the dough just comes together. Avoid overworking the dough.
- Chill Dough: Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Bottom Crust: Lightly flour your work surface. Roll one dough disc into a 12-inch circle and use it to line the pie dish. Press gently and trim any excess dough.
- Add Filling: Spoon the beef and potato mixture evenly into the prepared crust, leaving about a half-inch border around the edge.
- Roll Top Crust: Roll out the second dough disc and place it over the filling. Trim the edges and crimp to seal. Cut a few slits in the top crust to vent steam.
- Brush with Egg Wash: Brush the top crust with the beaten egg to achieve a golden finish during baking.
- Bake: Bake the pie in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is deep golden and crisp.
- Rest and Serve: Allow the pie to rest for 10 minutes before slicing and serving.
Notes
- You can omit the carrots if you prefer a simpler potato and beef pie.
- For a vegetarian version, substitute the beef with mushrooms and vegetable broth.
- Make sure to keep the butter cold when making the pastry to ensure a flaky crust.
- Allow the filling to simmer until the beef is very tender for best results.
- Use fresh thyme if possible for a brighter flavor, but dried thyme works well too.
- The pie can be reheated in the oven to maintain crispness.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Keywords: Irish beef pie, potato pie, savory pie, homemade pie crust, comfort food, traditional Irish recipe, stew beef pie
