Description
Kerry Pie is a traditional Irish savory meat pie featuring tender lamb or beef stew meat combined with potatoes, carrots, peas, and a flavorful gravy, all encased in a flaky homemade pastry crust. Baked to golden perfection, this hearty main course captures the essence of Irish country cooking, making it a comforting and satisfying dish ideal for family meals.
Ingredients
Scale
For the Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 5 to 6 tablespoons ice water
For the Filling:
- 1 pound lamb or beef stew meat, cut into small cubes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 large carrot, diced
- 1/2 cup peas
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 egg, beaten for egg wash
Instructions
- Prepare the Pastry Dough: In a mixing bowl, combine the flour and salt. Cut in the cold unsalted butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring until the dough forms a cohesive ball. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for 20 minutes to rest.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add the lamb or beef cubes and brown them for 4 to 5 minutes, stirring occasionally. Add chopped onion, diced potatoes, and carrot to the skillet, cooking for an additional 3 minutes until slightly softened. Sprinkle the flour over the mixture and stir well to coat all ingredients evenly.
- Simmer the Filling: Pour in the beef stock and Worcestershire sauce, then add fresh thyme leaves, salt, and black pepper. Stir to combine and simmer the mixture gently for 8 to 10 minutes until the sauce thickens slightly and the vegetables are tender. Stir in the peas and remove the skillet from the heat; let the filling cool slightly.
- Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one disc of the chilled pastry dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the pastry to line the dish. Spoon the cooled filling evenly into the pastry shell. Roll out the second disc of pastry and place it over the filling. Seal and crimp the edges securely to prevent leaks.
- Prepare and Bake: Cut a few small slits on the top crust to allow steam to escape during baking. Brush the entire top pastry surface with the beaten egg to achieve a golden-brown finish. Place the pie on the middle rack in the preheated oven and bake for 35 to 40 minutes until the crust is crisp, golden, and the filling is bubbling.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. This helps the filling set and makes serving easier. Enjoy warm, ideally paired with a green salad or roasted vegetables for a complete meal.
Notes
- This recipe is inspired by traditional Irish country cooking, particularly from County Kerry.
- Use lamb for a more authentic flavor, or substitute with beef if preferred.
- Make sure to chill the pastry dough adequately to ensure a flaky crust.
- The pie pairs wonderfully with simple sides like green salad or roasted seasonal vegetables.
