Description: Dingle Pie is a traditional Irish dish, originating from County Kerry. This savory pie is filled with lamb (or mutton) and vegetables, encased in a simple shortcrust pastry. It’s a hearty and flavorful meal that embodies the rustic cooking of Ireland.
Preparation time: 30 minutes
Cooking Time: 1 hour 30 minutes
Serving size: 4-6 servings
Ingredients:
- 500g diced lamb or mutton
- 1 onion, finely chopped
- 2 carrots, diced
- 1 potato, diced
- 1 stick of celery, diced
- 1 tsp fresh thyme
- 500ml beef or lamb stock
- Salt and pepper to taste
- 500g shortcrust pastry
- 1 egg, beaten (for glazing)
Instructions:
- Prepare the filling: In a large pan, sauté the lamb with a bit of oil until browned. Add the onion, carrots, potato, and celery, and cook for 5-7 minutes. Pour in the stock, thyme, salt, and pepper, and simmer for 45 minutes, or until the lamb is tender and the liquid has reduced.
- Preheat oven: Set the oven to 180°C (350°F).
- Assemble the pie: Roll out half of the pastry and line a pie dish. Spoon the lamb and vegetable filling into the dish. Roll out the remaining pastry and cover the pie. Seal the edges and cut a few small slits in the top to release steam.
- Bake: Brush the top with the beaten egg and bake for 30-40 minutes, or until the pastry is golden brown and crisp.
- Serve: Allow the pie to cool slightly before serving. Enjoy warm!
Dingle Pie is a classic Irish dish that’s perfect for a comforting family dinner or a taste of traditional Irish cuisine. Enjoy the warm and savory flavors that this County Kerry specialty has to offer.
