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Best Irish Kerry Pie Recipe

Best Irish Kerry Pie Recipe
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★★★★★

5 from 18 reviews

This Best Irish Kerry Pie recipe features tender cubes of lamb or mutton slow-cooked with onions, carrots, and fragrant herbs, encased in a rich, buttery handmade pastry. A beloved comfort food from Ireland’s Kerry region, this savory pie combines hearty filling with a flaky golden crust, perfect for a satisfying meal served hot or at room temperature.

Ingredients

Scale

For the Filling

  • 1 lb (450 g) boneless lamb or mutton, cubed
  • 10 oz (285 g) onions, diced
  • 10 oz (285 g) carrots, diced
  • 2½ Tbsp flour
  • 1¼ cups (300 ml) mutton or lamb stock
  • 1 tsp chopped parsley
  • 1 tsp thyme leaves
  • Salt and freshly ground black pepper, to taste

For the Pastry

  • 3 cups (350 g) white flour
  • Pinch of salt
  • 6 oz (175 g) Irish butter, diced
  • ½ cup (110 ml) water
  • 1 egg, beaten with a pinch of salt (for egg wash)

Instructions

  1. Prepare meat & vegetables: Trim excess fat from the lamb or mutton and cut the meat into bite-sized cubes. Render the fat scraps in a pan over medium heat, then add the diced onions and carrots, cooking them in the rendered fat for 3 to 4 minutes until softened but not browned. Remove the vegetables from the pan and set aside.
  2. Brown meat & make filling: Turn up the heat and add the cubed meat to the pan. Sear the lamb until it develops a golden-brown crust on all sides. Sprinkle in the flour and stir continuously for 2 minutes to cook the flour and help thicken the filling. Gradually pour in the mutton or lamb stock, stirring to combine and bring the mixture to a gentle boil. Return the cooked onions and carrots to the pan along with chopped parsley, thyme leaves, and season with salt and freshly ground black pepper to taste. Reduce heat and simmer the mixture for 30 to 60 minutes until the meat is tender and the filling thickens. Allow the filling to cool slightly before assembling the pie.
  3. Make pastry: Sift the white flour and salt together into a large mixing bowl. Bring the butter and water to a boil, then carefully pour this hot mixture into the flour. Stir with a wooden spoon or spatula until a smooth dough forms. Let the dough cool slightly so it is easier to handle.
  4. Assemble pie: Preheat your oven to 400°F (200°C). Roll out about two-thirds of the pastry dough on a lightly floured surface to a size sufficient to line a 9-inch pie tin. Press the pastry evenly into the tin, trimming any excess. Fill the pastry case with the cooled meat and vegetable mixture. Roll out the remaining pastry to form the pie lid. Brush the edges of the pastry base with the beaten egg wash to help seal the lid. Cover the pie with the lid, pressing the edges together to seal fully. Use any pastry scraps to decorate the top if desired. Cut a small vent hole in the center of the lid to allow steam to escape. Brush the entire surface of the pie with the beaten egg wash to encourage a golden finish.
  5. Bake: Place the assembled pie on the middle rack of the oven and bake for approximately 40 minutes, or until the pastry is golden brown, crisp, and cooked through. Once baked, allow to cool slightly before serving. The pie can be enjoyed hot or at room temperature for convenience.

Notes

  • For a richer filling, use mutton stock if available; lamb stock can be substituted.
  • Ensure the filling is cooled before assembling to avoid soggy pastry.
  • You can prepare the filling a day ahead to deepen the flavors.
  • Leftover pie keeps well refrigerated for up to 3 days and reheats nicely in the oven.
  • Butter is preferred in the pastry for authentic flavor and flakiness; however, vegetable shortening can be used for a different texture.

Nutrition

Keywords: Irish Kerry Pie, lamb pie recipe, Irish comfort food, homemade pie crust, traditional Irish recipe

Find it online: https://recipeswithmia.com/best-irish-kerry-pie-recipe/