St Patricks Day Irish Potato Pie Recipes

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IRISH POTATO PIE RECIPE



Irish Potato Pie Recipe image

Savory Irish Potato Pie Recipe - Crispy crust layered with potatoes, onions, and bacon. The Saint Patrick's Day favorite is a must have at an Irish dinner!

Provided by Sommer Collier

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

1 sheet frozen puff pastry, (thawed)
4 tablespoons butter
7 slices bacon ((thick-cut slices), chopped)
5 potatoes, ((or 4 large) peeled and sliced thin)
1 onion, (peeled and sliced thin)
1 tablespoon fresh dill
1/2 cup heavy cream (or half & half)
Salt (and pepper)
Chive (or scallion for garnish)

Steps:

  • Preheat the oven to 350 degrees F. Place the thawed puff pastry in a 8- or 9-inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.
  • Place the butter and bacon in a large skillet over medium-high heat. Sauté until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in bacon grease. (The potatoes don't need to be cooked through.) Then spoon the mixture into the crust and drizzle with heavy cream.
  • Bake on the low rack in the oven for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.

Nutrition Facts : ServingSize 1 slice, Calories 265 kcal, Carbohydrate 18 g, Protein 6 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 197 mg, Fiber 3 g

ST. PATRICK'S DAY IRISH POTATO PIE



St. Patrick's Day Irish Potato Pie image

This recipe [sans the garlic and parsley] is from Elswet's grandmother's recipes and is quite old, as she got it from her grandmother. This is really good most anytime, but it's especially good when it's cold outside. This goes great with a potato/cheddar soup, for lunch, or with a green salad and jello with pear halves for dinner. This type of food is typically a bit bland. So we spice it up the tiniest bit to suit our more eclectic palates.

Provided by Pagan

Categories     One Dish Meal

Time 55m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 9

6 -8 potatoes, peeled
6 bacon, strips
4 green onions, sliced paper thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1 cup grated cheddar cheese
8 drops green food coloring

Steps:

  • preheat oven to 400°F
  • cook the potatoes in boiling water with the green food coloring added to the water, until tender and drain.
  • in a skillet, fry bacon until crisp and lay out on paper towels to drain.
  • trim onions so that you have the white part and about half of the green, wash well, and slice paper-thin.
  • add onions to skillet and sauté in bacon grease over medium heat until soft.
  • slice the boiled potatoes, and arrange half in the bottom of a pie plate.
  • season with salt and pepper, 1/2 the garlic and 1/2 the parsley.
  • layer with bacon, onion and one half of the cheese. cover with remaining potatoes and season again.
  • cover with remaining cheese.
  • bake for 30 minutes or until top is browned and cheese is melted.
  • you can also layer in 1/2 pound of browned ground meat on top of each potato layer, if cooking for someone who won't eat a meatless meal.

Nutrition Facts : Calories 366.6, Fat 9.7, SaturatedFat 6, Cholesterol 29.7, Sodium 488.1, Carbohydrate 57.7, Fiber 7.5, Sugar 3.1, Protein 13.9

IRISH SHEPHERD'S PIE



Irish Shepherd's Pie image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  • Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  • Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  • Remove lamb mixture from heat and stir in peas and carrots until combined.
  • Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  • Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  • Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  • Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  • Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  • Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

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