Dingle Pie is a traditional Irish recipe for a classic lightly-spiced pie of minced beef and vegetables in a tomato and beef stock base. The full recipe is presented here and I hope you enjoy this classic Irish version of: Dingle Pie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Dingle Pie is a hearty meat pie with a rich and savory filling that hails from County Kerry in Ireland. This dish is known for its comforting flavours and is a classic example of traditional Irish cuisine.
Ingredients:
For the Pie Filling:
500g lean minced beef
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stick, diced
130g frozen peas
2 tbsp plain flour
250ml beef stock
2 tbsp tomato purée
1 tsp dried thyme
Salt and freshly-ground black pepper to taste
For the Pastry:
600g of savoury shortcrust pastry (or use two sheets of shop-bought)
1 egg, beaten (for egg wash)
Method:
Pre-heat your oven to 190°C.
Set a large non-stick frying pan over medium heat. Once hot add the minced beef and cook, stirring and breaking up any clumps with a wooden spoon. Cook until the mince is nicely browned all over and all the clumps have been broken. Drain off any excess fat then return the pan to the heat.
Add the chopped onion, minced garlic, diced carrot, and diced celery to the pan. Cook, stirring, for about 5 minutes until the vegetables are just tender.
Sprinkle over the flour and stir to combine then cook, stirring, for about 90 seconds until the flour is no longer raw.
Pour in the beef stock then dissolve in the tomato purée before adding the thyme and seasoning to taste with salt and freshly-ground black pepper. Stir to combine.
Bring the mixture to a simmer and cook gently for about 10 minutes, or until the gravy has thickened. If it becomes too thick during this time, you can add a little more stock to achieve your desired consistency.
Now stir in the frozen peas. Cook for a few minutes to thaw then then take the pan off the heat and set aside for the filling to cool.
Take just over half the pastry and roll out on a lightly-floured work surface until large enough to cover the base and sides of a pie dish, and ensuring it hangs over the edges. Fill the pie with the cooled meat mixture.
Roll out the remaining pastry and use to cover the filling. Trim any excess pastry and crimp the edges with the tines of a fork to seal the pie.
Brush the top of the pie with the beaten egg to give it a golden, shiny finish then make 3 cuts in the top with a sharp knife to create steam holes.
Sit the pie on a baking tray then transfer to the centre of your pre-heated oven and bake for about 30-35 minutes or until the pastry is crisp and golden and the filling is piping hot.
Let the Dingle Pie cool for a few minutes before slicing. It’s delicious when served by mashed potatoes (or colcannon) and gravy.
