St Patricks Day Irish Potato Pie Recipes

IRISH POTATO PIE RECIPE

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.

ST. PATRICK'S DAY IRISH POTATO PIE

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.

IRISH SHEPHERD'S PIE

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.