- Irish Meat & Potato Pie
- We have been delving into our Celtic roots and trying some
of Scotland and Ireland's dishes. This is a traditional recipe
that we've tweaked just a little to our own taste.
Preparation Time: About 1 to 1½ hours
- Serves: 6
- 8" double pie crust,
(you can use frozen Pillsbury pie crust for convenience)
- 1 lb. ground beef
- 1 can beef broth
- 3 tblspn cornstarch
- 1 chopped med. onion
- 1 tspn butter
- 2 c. grated potato
- ½ tspn salt,
- ¼ tspn pepper
- ¼ c. water
- Roll out both halves of the pie crust. Use one to form into
8" pie pan and set both aside.
- Pre-heat oven to 425° F
- Melt butter in a large deep dish skillet and saute chopped
onion for about 5 minutes.
- Add ground beef and cook until browned.
- Peal potatoes and grate them into a dish.
- Drain excess liquid from beef mixture then return it to the
- Add potatoes, broth, salt and pepper, mix thoroughly.
- Cover and simmer for 15 minutes, or until potatoes are tender.
Stir constantly so as not to brown the potatoes on the bottom
of the skillet.
- Dissolve cornstarch into warm water and stir into meat mixture.
- Bring to a boil for 1 minute then spoon mixture into pastry
- Place 2nd pie dough over pie, seal and flute edges.
- Cut slits on top and bake for 30-35 minutes, or until golden
- You can use milk instead of water to add a creamy flavor
to the pie.
- You may like to add fresh slices of mushrooms to the onions
and saute both together.
- After cooking, you can top the pie with a sprinkle of parsley
- Serve warm by itself, with Country green
beans, or some other dish of your favorite veggies.