Carey Coat Of Arms


Holland Coat Of Arms
Heritage Home | Family Genealogy | Recipes Home
Meats & Main Dishes
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 skillet.
  • 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 shell.
  • Place 2nd pie dough over pie, seal and flute edges.
  • Cut slits on top and bake for 30-35 minutes, or until golden brown.
  • 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 for decoration.
  • Serve warm by itself, with Country green beans, or some other dish of your favorite veggies.
It's A Small World
By Using This Website You Are Agreeing To Our Terms & Conditions