Irish meat pies are cozy, filling, and perfect for family dinners, potlucks, or meal prep. You get that crisp, buttery crust on top and a rich, savory filling underneath—often with potatoes, herbs, and a splash of comfort. Below are hearty Irish-inspired meat pie recipes with clear ingredients, simple steps, and serving ideas to make each one feel special.
1. Classic Irish Beef & Guinness Pie
This is the pub favorite: tender beef, sweet onions, and a stout gravy that tastes rich and warm. The slow simmer gives the filling a thick, spoon-coating sauce. A flaky top crust turns crisp while the center stays buttery. It’s bold but balanced, and it travels well for sharing. Make it ahead and bake when guests arrive.
Ingredients
- Beef chuck, 900 g, cut into 3 cm cubes
- Salt, 2 tsp
- Black pepper, 1 tsp
- All-purpose flour, 3 tbsp
- Vegetable oil, 2 tbsp
- Yellow onions, 2 large (about 300 g), sliced
- Carrots, 2 medium (about 200 g), diced
- Celery, 2 stalks, diced
- Garlic, 3 cloves, minced
- Tomato paste, 2 tbsp
- Guinness (or stout), 330 ml
- Beef stock, 480 ml
- Worcestershire sauce, 1 tbsp
- Fresh thyme, 1 tbsp (or 1 tsp dried)
- Bay leaves, 2
- Frozen peas, 120 g
- Puff pastry sheet, 1 (about 250–300 g)
- Egg, 1 (for egg wash)
Instructions
- Heat oven to 200°C.
- Toss beef with salt, pepper, and flour. Brown in oil in batches (6–8 min total).
- Sauté onions, carrots, celery (6–7 min). Add garlic (30 sec), then tomato paste (1 min).
- Pour in stout, scraping the pot. Add stock, Worcestershire, thyme, bay leaves.
- Simmer covered 75–90 min until beef is tender and sauce is thick. Stir in peas; cool 15 min.
- Pour filling into a pie dish. Top with puff pastry, crimp edges, cut 2–3 vents. Brush with egg.
- Bake 25–30 min until deep golden. Rest 10 min before serving.
How to Serve It (Required)
- Spoon onto plates with buttery mash or champ.
- Add a simple cabbage slaw for crunch and brightness.
- Finish with chopped parsley and a pinch of flaky salt.
- Offer a side of grainy mustard or horseradish for bite.
- For potlucks, bake fully and keep warm, covered, at low heat.
- Slice after a short rest so the filling stays thick, not runny.
2. Shepherd’s Pie with Irish Cheddar Mash
This one is cozy and classic, with a savory lamb base and a cheesy potato cap. The mash browns into little peaks that feel extra comforting. The filling has herbs and vegetables that hold up well. It’s easy to portion and simple to reheat. A great weeknight option that still feels special.
Ingredients
- Ground lamb, 900 g
- Salt, 2 tsp
- Black pepper, 1 tsp
- Butter, 2 tbsp
- Onion, 1 large (about 180 g), diced
- Carrots, 2 medium, diced
- Frozen peas, 150 g
- Garlic, 3 cloves, minced
- Tomato paste, 2 tbsp
- Beef stock, 360 ml
- Worcestershire sauce, 1 tbsp
- Fresh rosemary, 1 tsp chopped (or 1/2 tsp dried)
- All-purpose flour, 1 tbsp
- Potatoes, 1.2 kg, peeled and chunked
- Milk, 120 ml
- Irish cheddar, 150 g, shredded
- Egg yolk, 1 (optional, for extra browning)
Instructions
- Heat oven to 200°C. Boil potatoes in salted water 15–18 min until tender; drain.
- Brown lamb in a pan (6–8 min). Remove excess fat if needed.
- Add butter, onion, carrots; cook 6 min. Add garlic 30 sec. Stir in tomato paste 1 min.
- Sprinkle flour, stir 30 sec. Add stock, Worcestershire, rosemary; simmer 10–12 min to thicken. Stir in peas; cool 10 min.
- Mash potatoes with milk, cheddar, and egg yolk (optional). Season to taste.
- Spread filling in a baking dish; top with mash.
- Bake 20–25 min until browned; broil 1–2 min if desired.
How to Serve It (Required)
- Serve with buttered peas or sautéed cabbage.
- Add chopped chives on top for a fresh finish.
- For extra richness, drizzle a little pan gravy around the edge.
- Portion into squares for potlucks—holds shape nicely.
- Pair with pickled onions for a bright contrast.
- Let it sit 10 minutes before slicing for cleaner servings.
3. Steak & Onion Pie with Flaky Top
Steak and onion is pure comfort—simple flavors that taste big. Long-cooked onions melt into the gravy and make the filling sweet-savory. The pastry top stays crisp while the inside stays rich. It’s a crowd-pleaser for any table. Great for making in small ramekins for neat portions.
Ingredients
- Beef sirloin or chuck, 800 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Butter, 2 tbsp
- Oil, 1 tbsp
- Yellow onions, 3 medium (about 450 g), sliced
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Worcestershire sauce, 1 tbsp
- Fresh thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Toss beef with salt, pepper, flour.
- Brown beef in oil (6–8 min). Remove.
- Cook onions in butter 12–15 min until deep golden. Add garlic 30 sec.
- Add stock, Worcestershire, thyme, bay; return beef. Simmer 60–75 min until tender and thick.
- Cool 15 min, fill dish, top with pastry, vent, egg wash.
- Bake 25–30 min until golden; rest 10 min.
How to Serve It (Required)
- Serve with mashed potatoes or buttered new potatoes.
- Add a spoon of onion gravy over each slice.
- Pair with roasted carrots or parsnips.
- Sprinkle parsley for color and freshness.
- For parties, bake in ramekins for easy grab-and-go.
- Offer mustard on the side for a sharp kick.
4. Irish Lamb & Root Veg Pie
This pie tastes like a country Sunday dinner. Lamb and root vegetables cook down into a rich, gently herby filling. The gravy thickens naturally and clings to every bite. It’s hearty without feeling heavy. The flavors deepen even more after a night in the fridge.
Ingredients
- Lamb shoulder, 900 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Carrots, 2, diced
- Parsnips, 2, diced
- Garlic, 3 cloves, minced
- Lamb or beef stock, 480 ml
- Tomato paste, 1 tbsp
- Fresh thyme, 1 tsp
- Fresh rosemary, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Coat lamb with salt, pepper, flour.
- Brown lamb in oil in batches.
- Cook onion, carrots, parsnips 8 min. Add garlic 30 sec, tomato paste 1 min.
- Add stock, herbs, bay; return lamb. Simmer 75–90 min until tender and thick.
- Cool 15 min, top with pastry, vent, egg wash.
- Bake 25–30 min until crisp and golden.
How to Serve It (Required)
- Serve with a simple green salad to balance the richness.
- Add a dollop of mint sauce if you like a classic lamb pairing.
- Sprinkle with chopped parsley right before serving.
- Roasted cabbage wedges make a great side.
- For potlucks, slice after resting so it stays tidy.
- A spoon of extra gravy on the side keeps plates happy.
5. Corned Beef & Cabbage Pot Pie
This is the St. Patrick’s Day twist that disappears fast. Corned beef brings salty, spiced flavor, while cabbage softens into the sauce. It’s like the classic dinner, but wrapped in pastry. The filling is creamy and comforting. It’s also a smart way to use leftovers.
Ingredients
- Cooked corned beef, 700 g, chopped
- Butter, 3 tbsp
- Onion, 1 medium, diced
- Carrots, 2, diced
- Cabbage, 300 g, thinly sliced
- Garlic, 2 cloves, minced
- Flour, 3 tbsp
- Beef broth, 360 ml
- Milk, 240 ml
- Dijon mustard, 1 tbsp
- Black pepper, 1/2 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C.
- Sauté onion and carrots in butter 6 min; add cabbage 4 min; add garlic 30 sec.
- Stir in flour 1 min. Add broth slowly, then milk; simmer 6–8 min until thick.
- Stir in corned beef and mustard; cool 10–15 min.
- Add to dish, top with pastry, vent, egg wash.
- Bake 25–30 min until deeply golden. Rest 10 min.
How to Serve It (Required)
- Serve with extra mustard or a creamy horseradish sauce.
- Add a side of roasted potatoes for a bigger plate.
- Sprinkle with chopped dill or parsley for freshness.
- For crunch, serve with quick-pickled cabbage on the side.
- Let it rest before slicing so the sauce sets nicely.
- Great warm or room temp for potluck tables.
6. Beef & Potato Cottage Pie
Cottage pie is the beefy cousin of shepherd’s pie, and it’s always reliable. The potatoes turn golden on top and stay fluffy inside. The beef layer is thick and savory with onions and herbs. It feeds a crowd without fuss. It reheats beautifully for lunches.
Ingredients
- Ground beef, 900 g
- Salt, 2 tsp
- Pepper, 1 tsp
- Onion, 1 large, diced
- Carrots, 2, diced
- Garlic, 3 cloves, minced
- Tomato paste, 2 tbsp
- Beef stock, 360 ml
- Worcestershire sauce, 1 tbsp
- Frozen peas, 150 g
- Potatoes, 1.2 kg
- Butter, 4 tbsp
- Milk, 120 ml
Instructions
- Heat oven to 200°C. Boil potatoes 15–18 min; drain and mash with butter + milk.
- Brown beef 6–8 min. Add onion and carrots 6 min; add garlic 30 sec.
- Stir in tomato paste 1 min; add stock + Worcestershire; simmer 10–12 min. Stir in peas.
- Spread filling in dish; top with mash.
- Bake 20–25 min until browned.
How to Serve It (Required)
- Serve with buttered green beans or peas.
- Add a spoon of gravy around the edge for extra comfort.
- Top with chopped chives for a clean finish.
- Pair with a crisp salad for contrast.
- Rest 10 minutes before cutting for tidy squares.
- For potlucks, bake in a disposable foil pan for easy transport.
7. Steak & Mushroom Irish Pie
Mushrooms make the filling taste deeper and more savory. The gravy turns silky as the mushrooms release their juices. Steak stays tender if you simmer it gently. The pastry on top adds that satisfying crunch. It feels fancy, but it’s simple to pull off.
Ingredients
- Beef chuck, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Mushrooms, 300 g, sliced
- Onion, 1 large, diced
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Worcestershire sauce, 1 tbsp
- Thyme, 1 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Coat beef with salt, pepper, flour. Brown in oil.
- Cook mushrooms 5 min; add onion 5 min; add garlic 30 sec.
- Add stock, Worcestershire, thyme; return beef. Simmer 70–90 min until tender and thick.
- Cool 15 min; top with pastry, vent, egg wash.
- Bake 25–30 min until golden.
How to Serve It (Required)
- Serve with mashed potatoes or buttered noodles.
- Add a small spoon of sour cream on the side if you like creamy contrast.
- Sprinkle parsley for color.
- Roasted carrots and onions pair well.
- Rest before slicing so the gravy stays in place.
- Works well as individual ramekin pies for parties.
8. Irish Chicken & Ham Pie
Chicken and ham is a classic combo that feels extra cozy in a pie. The filling is creamy, not runny, with peas and herbs for freshness. Ham brings salty depth so the sauce tastes full without much effort. The pastry bakes crisp and golden. It’s a great family-style dish for chilly nights.
Ingredients
- Cooked chicken, 600 g, shredded
- Cooked ham, 250 g, diced
- Butter, 4 tbsp
- Onion, 1 medium, diced
- Carrot, 1, diced
- Garlic, 2 cloves, minced
- Flour, 4 tbsp
- Chicken stock, 360 ml
- Milk, 240 ml
- Frozen peas, 150 g
- Dijon mustard, 1 tsp
- Salt, 1 tsp
- Pepper, 1/2 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C.
- Sauté onion and carrot in butter 6 min; add garlic 30 sec.
- Stir in flour 1 min. Add stock, then milk; simmer 6–8 min until thick.
- Stir in chicken, ham, peas, mustard; cool 10–15 min.
- Top with pastry, vent, egg wash.
- Bake 25–30 min until golden; rest 10 min.
How to Serve It (Required)
- Serve with buttered leeks or sautéed cabbage.
- Add a squeeze of lemon over slices for brightness.
- Sprinkle with chopped parsley or chives.
- Pair with a simple cucumber salad for crunch.
- For potlucks, bake fully and rewarm covered at low heat.
- Let it rest before cutting so portions hold together.
9. Minced Beef & Carrot Hand Pies
Hand pies are perfect for sharing because everyone gets their own portion. The beef filling is thick, lightly spiced, and not messy. They pack and travel well, and kids love them too. The pastry turns crisp around the edges and tender in the center. Great for lunchboxes or party trays.
Ingredients
- Ground beef, 700 g
- Salt, 1.5 tsp
- Pepper, 1 tsp
- Onion, 1 medium, diced
- Carrots, 2, small dice
- Garlic, 2 cloves, minced
- Tomato paste, 1 tbsp
- Beef stock, 180 ml
- Flour, 1 tbsp
- Puff pastry, 2 sheets
- Egg, 1
Instructions
- Heat oven to 200°C. Cook beef with onion and carrots 10 min. Add garlic 30 sec.
- Stir in tomato paste 1 min, then flour. Add stock; simmer 6–8 min until thick. Cool 20 min.
- Cut pastry into squares (about 10–12 cm). Add 2 tbsp filling to each.
- Fold, crimp, vent, egg wash.
- Bake 18–22 min until deep golden.
How to Serve It (Required)
- Serve warm with ketchup or brown sauce on the side.
- Add a small bowl of mustard for adults.
- Pair with crunchy slaw or pickles.
- Sprinkle flaky salt on top right after baking.
- For parties, keep warm in a low oven (120°C) loosely covered.
- These are also good at room temperature on snack boards.
10. Irish Beef & Barley Pie
Barley makes this pie extra filling and gives the gravy a lovely texture. It soaks up flavor and makes each bite feel hearty. Beef simmers until tender and spoonable. The filling is thick enough to slice cleanly. This one is ideal for cold evenings and big appetites.
Ingredients
- Beef chuck, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Carrots, 2, diced
- Garlic, 2 cloves, minced
- Pearl barley, 120 g
- Beef stock, 720 ml
- Thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- Cook onion and carrots 6 min; add garlic 30 sec.
- Add barley and stock, thyme, bay; return beef. Simmer 90–110 min until barley tender and thick.
- Cool 15 min, top with pastry, vent, egg wash.
- Bake 25–30 min until golden.
How to Serve It (Required)
- Serve with buttered greens like kale or cabbage.
- Add a spoon of extra gravy if you have it.
- Top with parsley for color.
- Pair with roasted carrots for sweetness.
- Rest before slicing so the barley-studded filling stays set.
- Great for make-ahead: reheat covered, then crisp top uncovered.
11. Irish Turkey & Leek Pie
Turkey and leeks feel light but still comforting in a pie. The leeks turn sweet and silky as they cook. The sauce is creamy without being heavy. It’s a smart leftover recipe after a roast. The flaky crust makes it feel like a treat.
Ingredients
- Cooked turkey, 600 g, chopped
- Leeks, 2 (about 300 g), sliced and rinsed
- Butter, 4 tbsp
- Flour, 4 tbsp
- Chicken stock, 360 ml
- Milk, 240 ml
- Dijon mustard, 1 tsp
- Salt, 1 tsp
- Pepper, 1/2 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Cook leeks in butter 8–10 min until soft.
- Stir in flour 1 min. Add stock then milk; simmer 6–8 min until thick.
- Add turkey, mustard, seasoning; cool 10–15 min.
- Top with pastry, vent, egg wash.
- Bake 25–30 min until golden; rest 10 min.
How to Serve It (Required)
- Serve with peas or steamed green beans.
- Add chopped chives on top for freshness.
- A lemon wedge brightens the creamy sauce.
- Pair with a simple salad for crunch.
- Rest before cutting so slices hold cleanly.
- Great for potlucks in a deep casserole dish.
12. Bacon & Sausage Potato Pie
This one is pure comfort: smoky bacon, juicy sausage, and potatoes in a thick, savory filling. The flavors are bold, and the texture is extra satisfying. It’s perfect for game day, family nights, or casual gatherings. The top bakes crisp while the inside stays creamy. Serve it with something green and you’re set.
Ingredients
- Pork sausages, 600 g (casings removed if desired)
- Bacon, 200 g, chopped
- Onion, 1 medium, diced
- Garlic, 2 cloves, minced
- Potatoes, 600 g, peeled and diced small
- Chicken stock, 360 ml
- Heavy cream, 120 ml
- Flour, 2 tbsp
- Salt, 1 tsp
- Pepper, 1/2 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Cook bacon 5 min; add sausage and brown 6–8 min.
- Add onion 5 min; add garlic 30 sec.
- Stir in flour 1 min. Add stock; simmer 5 min. Add potatoes; simmer 12–15 min until tender.
- Stir in cream; cool 15 min.
- Top with pastry, vent, egg wash; bake 25–30 min.
How to Serve It (Required)
- Serve with sautéed cabbage or a green salad.
- Add a side of mustard for a tangy bite.
- Sprinkle chopped scallions for freshness.
- Let the pie rest before slicing so it doesn’t slump.
- For parties, cut into small squares for easy plates.
- A dollop of sour cream on the side tastes great with the bacon.
13. Irish Beef & Parsnip Pie
Parsnips bring a gentle sweetness that balances savory beef. They soften beautifully and give the filling a cozy, homey feel. The gravy turns silky and thick as it simmers. The pastry top stays crisp and flakes when cut. It’s a great “something different” pie that still feels traditional.
Ingredients
- Beef chuck, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Parsnips, 3 medium (about 300 g), diced
- Carrots, 1 medium, diced
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- Cook onion, parsnips, carrots 8 min; add garlic 30 sec.
- Add stock, thyme, bay; return beef. Simmer 75–90 min until tender and thick.
- Cool 15 min; top with pastry, vent, egg wash.
- Bake 25–30 min until golden; rest 10 min.
How to Serve It (Required)
- Serve with mash or buttered potatoes.
- Add a spoon of extra gravy if you have it.
- Sprinkle parsley to brighten the plate.
- Roasted Brussels sprouts pair nicely with the parsnip sweetness.
- Rest before slicing for neat servings.
- Works well for leftovers—reheat uncovered to re-crisp the lid.
14. Beef & Caramelized Onion Skillet Pie
This skillet pie looks impressive the moment it hits the table. Caramelized onions bring sweetness and depth, making the filling taste slow-cooked. The beef stays tender and the gravy turns glossy. Using a cast-iron skillet keeps heat steady for a crisp, browned crust. It’s perfect for a cozy dinner party.
Ingredients
- Beef chuck, 800 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Yellow onions, 3 large (about 500 g), sliced
- Butter, 2 tbsp
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Worcestershire sauce, 1 tbsp
- Thyme, 1 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- In the same pan, cook onions in butter 18–22 min until deep golden; add garlic 30 sec.
- Add stock, Worcestershire, thyme; return beef. Simmer 60–75 min until thick.
- Cool 10–15 min. Top skillet with pastry, vent, egg wash.
- Bake 25–30 min until golden.
How to Serve It (Required)
- Serve straight from the skillet for a rustic look.
- Pair with mashed potatoes or roasted baby potatoes.
- Add a crisp green salad for balance.
- Sprinkle chives or parsley on top.
- Let it rest before slicing so the filling sets.
- For gatherings, pre-cook filling and bake the top right before serving.
15. Irish Lamb & Pea Pie
Lamb and peas is a classic comfort pairing with a fresh, sweet note from the peas. The filling stays rich but not heavy, thanks to simple herbs. The peas add color and keep each bite lively. The pastry top stays crisp and buttery. It’s an easy crowd-pleaser for spring gatherings.
Ingredients
- Lamb shoulder, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Garlic, 2 cloves, minced
- Lamb or beef stock, 480 ml
- Thyme, 1 tsp
- Bay leaf, 1
- Frozen peas, 200 g
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated lamb in oil.
- Cook onion 6 min; add garlic 30 sec.
- Add stock, thyme, bay; return lamb. Simmer 75–90 min until tender and thick.
- Stir in peas; cool 15 min.
- Top with pastry, vent, egg wash; bake 25–30 min.
How to Serve It (Required)
- Serve with minted mashed potatoes if you like that classic taste.
- Add roasted carrots for sweetness.
- Sprinkle parsley right before serving.
- A small bowl of gravy on the side is always welcome.
- Rest before slicing to keep portions neat.
- For potlucks, bake in a deep dish so it stays moist longer.
16. Dublin-Style Beef & Peppercorn Pie
Peppercorn gravy gives this pie a warm, gentle heat. The beef turns tender and soaks up the creamy sauce. It tastes like a pub dinner at home, with a crisp pastry cap. The flavor is bold but still family-friendly. It pairs well with simple sides like peas and mash.
Ingredients
- Beef chuck, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1/2 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Crushed black peppercorns, 2 tsp
- Heavy cream, 120 ml
- Worcestershire sauce, 1 tbsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- Cook onion 6 min; add garlic 30 sec.
- Add stock + Worcestershire; simmer 70–90 min until tender and thick.
- Stir in peppercorns and cream; simmer 2–3 min. Cool 15 min.
- Top with pastry, vent, egg wash; bake 25–30 min.
How to Serve It (Required)
- Serve with mashed potatoes or champ.
- Add buttered peas for a classic plate.
- Sprinkle extra cracked pepper on top if you like more bite.
- Pair with roasted mushrooms for a deeper flavor match.
- Rest before cutting so the creamy gravy stays in place.
- Offer a simple side salad to keep the meal feeling balanced.
17. Irish Venison Pie with Juniper (Optional)
Venison makes a rich, special-occasion pie with a deep, hearty flavor. A hint of juniper (optional) adds a woodsy note that feels classic in game dishes. The gravy turns dark and glossy as it simmers. The pastry top keeps everything cozy and crisp. It’s perfect for winter dinners and festive tables.
Ingredients
- Venison stew meat, 900 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Carrots, 2, diced
- Garlic, 2 cloves, minced
- Beef stock, 600 ml
- Red wine, 120 ml (optional)
- Juniper berries, 6 (optional, lightly crushed)
- Thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated venison in oil.
- Cook onion and carrots 7 min; add garlic 30 sec.
- Add stock, wine (optional), juniper (optional), thyme, bay; return meat.
- Simmer 90–120 min until tender and thick. Cool 15 min.
- Top with pastry, vent, egg wash; bake 25–30 min.
How to Serve It (Required)
- Serve with buttery mash and roasted root vegetables.
- Add a spoon of cranberry sauce for a sweet contrast.
- Sprinkle parsley for color.
- Let it rest before slicing for clean pieces.
- Pair with sautéed greens like kale.
- If serving guests, ramekin pies look extra special.
18. Irish Sausage & Onion Puff Pastry Pie
This pie is quick, hearty, and very shareable. Sausages bring big flavor with minimal effort, and onions add sweetness as they cook down. The filling stays thick and scoopable. Puff pastry bakes up crisp and flaky. It’s a smart choice when you want comfort without a long simmer.
Ingredients
- Pork sausages, 800 g
- Onion, 2 medium (about 300 g), sliced
- Butter, 2 tbsp
- Garlic, 2 cloves, minced
- Flour, 2 tbsp
- Chicken stock, 240 ml
- Dijon mustard, 1 tsp
- Salt, 1/2 tsp
- Pepper, 1/2 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown sausages in a pan; slice into thick coins.
- Cook onions in butter 10–12 min; add garlic 30 sec.
- Stir in flour 1 min; add stock; simmer 3–4 min until thick. Stir in mustard and sausage.
- Cool 10 min, add to dish, top with pastry, vent, egg wash.
- Bake 25–30 min until golden.
How to Serve It (Required)
- Serve with mustard and pickles on the side.
- Pair with sautéed cabbage or colcannon.
- Sprinkle chopped parsley for freshness.
- Rest before slicing so the sausage filling stays together.
- Cut into small squares for parties—easy to grab.
- Add a simple apple slaw for a sweet, crisp balance.
19. Irish Beef & Leek Pie
Leeks melt into the gravy and make the filling taste gently sweet and savory. Beef becomes tender with a slow simmer and holds its shape nicely. The pastry top adds crunch and makes it potluck-friendly. It feels traditional but a little different from standard onion pies. Great with mash and peas.
Ingredients
- Beef chuck, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Leeks, 2 (about 300 g), sliced and rinsed
- Onion, 1 medium, diced
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- Cook onion 5 min; add leeks 6–7 min until soft; add garlic 30 sec.
- Add stock, thyme, bay; return beef. Simmer 75–90 min until tender and thick.
- Cool 15 min; top with pastry, vent, egg wash.
- Bake 25–30 min until golden.
How to Serve It (Required)
- Serve with mashed potatoes or champ.
- Add buttered peas or green beans.
- Sprinkle chopped chives for a leek-friendly finish.
- Rest before slicing for clean pieces.
- Offer mustard on the side for extra punch.
- Works well as leftovers—reheat uncovered to crisp the top.
20. Irish Beef & Turnip Pie
Turnips add a gentle bite that balances rich beef. They soften during the simmer but keep enough texture to feel satisfying. The gravy turns thick and hearty, perfect for slicing. The pastry top makes it feel like a special dinner with simple ingredients. It’s a great cold-weather pie with old-school comfort.
Ingredients
- Beef chuck, 850 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Turnips, 2 medium (about 350 g), diced
- Carrot, 1, diced
- Garlic, 2 cloves, minced
- Beef stock, 480 ml
- Thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- Cook onion, turnips, carrot 8 min; add garlic 30 sec.
- Add stock, thyme, bay; return beef. Simmer 80–95 min until tender and thick.
- Cool 15 min; top with pastry, vent, egg wash.
- Bake 25–30 min until golden.
How to Serve It (Required)
- Serve with mashed potatoes or roasted potatoes.
- Add a spoon of gravy on the side for extra comfort.
- Sprinkle parsley for color.
- Pair with sautéed cabbage for a classic Irish-style plate.
- Rest before slicing so portions stay neat.
- For potlucks, bring extra napkins—this one disappears fast.
21. Irish Meat & Potato Pasties
These pasties are portable, hearty, and great for sharing. The beef and potato filling is thick and well-seasoned, so it doesn’t leak much. The pastry bakes crisp around the edges and tender in the middle. They’re perfect for lunches, picnics, or party trays. Make a double batch and freeze extras.
Ingredients
- Ground beef, 700 g
- Salt, 1.5 tsp
- Pepper, 1 tsp
- Onion, 1 medium, diced
- Potatoes, 350 g, peeled and diced small
- Carrot, 1 small, diced
- Garlic, 2 cloves, minced
- Beef stock, 120 ml
- Flour, 1 tbsp
- Puff pastry, 2 sheets
- Egg, 1
Instructions
- Heat oven to 200°C. Cook beef with onion 6–8 min; add potato + carrot 5 min.
- Add garlic 30 sec. Stir in flour; add stock; simmer 8–10 min until potatoes are tender and filling is thick. Cool 20 min.
- Cut pastry into circles or squares. Fill, fold, crimp, vent, egg wash.
- Bake 18–22 min until golden.
How to Serve It (Required)
- Serve warm with mustard or brown sauce.
- Add crunchy slaw or pickles for contrast.
- Sprinkle flaky salt after baking.
- For parties, slice in half to show the filling and make them easy to grab.
- Reheat in the oven to keep pastry crisp.
- Great for snack boards alongside cheese and apples.
22. Irish Beef & Carrot Ale Pie
Ale gives the gravy a deep, malty flavor that tastes cozy and familiar. Carrots bring sweetness and color, making the filling feel balanced. The beef simmers until it’s fork-tender and rich. The pastry top bakes crisp and golden. It’s the kind of pie that tastes even better the next day.
Ingredients
- Beef chuck, 900 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Onion, 1 large, diced
- Carrots, 3 medium (about 300 g), diced
- Garlic, 3 cloves, minced
- Irish ale, 330 ml
- Beef stock, 360 ml
- Worcestershire sauce, 1 tbsp
- Thyme, 1 tsp
- Bay leaf, 1
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated beef in oil.
- Cook onion and carrots 7 min; add garlic 30 sec.
- Add ale, scrape pan, then add stock, Worcestershire, thyme, bay. Return beef.
- Simmer 75–95 min until tender and thick. Cool 15 min.
- Top with pastry, vent, egg wash. Bake 25–30 min.
How to Serve It (Required)
- Serve with mashed potatoes or buttered noodles.
- Add peas or green beans for a fresh side.
- Sprinkle parsley for color.
- Rest before slicing so the ale gravy stays thick.
- For potlucks, bake in a deep dish so it stays warm longer.
- Offer mustard for guests who like a sharper bite.
23. Irish Lamb & Onion Gravy Pie
Onion gravy and lamb are a perfect match: rich, savory, and very comforting. The onions cook down until sweet and silky, and the gravy turns thick and glossy. Lamb becomes tender and flavorful with slow simmering. The pastry top adds that crisp finish everyone loves. This is a great “centerpiece” pie for sharing.
Ingredients
- Lamb shoulder, 900 g, cubed
- Salt, 2 tsp
- Pepper, 1 tsp
- Flour, 3 tbsp
- Oil, 2 tbsp
- Yellow onions, 3 medium (about 450 g), sliced
- Butter, 2 tbsp
- Garlic, 2 cloves, minced
- Beef or lamb stock, 480 ml
- Worcestershire sauce, 1 tbsp
- Thyme, 1 tsp
- Puff pastry, 1 sheet
- Egg, 1
Instructions
- Heat oven to 200°C. Brown flour-coated lamb in oil.
- Cook onions in butter 15–18 min until deep golden; add garlic 30 sec.
- Add stock, Worcestershire, thyme; return lamb. Simmer 80–100 min until tender and thick.
- Cool 15 min; top with pastry, vent, egg wash.
- Bake 25–30 min until golden; rest 10 min.
How to Serve It (Required)
- Serve with mashed potatoes or colcannon.
- Add roasted carrots or parsnips on the side.
- Sprinkle parsley to brighten the plate.
- Let it rest so slices hold together neatly.
- Offer mint sauce or mustard—both work well.
- For guests, serve extra onion gravy in a small jug.
24. Irish Beef & Colcannon-Topped Pie
This one combines two Irish favorites: beef pie filling and colcannon on top. The cabbage and scallions in the potatoes add flavor and color, and the topping browns beautifully. The beef layer stays thick and savory underneath. It’s hearty, cozy, and great for feeding a crowd. It slices well after a short rest.
Ingredients
- Ground beef, 900 g
- Salt, 2 tsp
- Pepper, 1 tsp
- Onion, 1 large, diced
- Garlic, 3 cloves, minced
- Carrots, 2, diced
- Beef stock, 360 ml
- Worcestershire sauce, 1 tbsp
- Tomato paste, 2 tbsp
- Flour, 1 tbsp
- Potatoes, 1.2 kg, peeled and chunked
- Butter, 4 tbsp
- Milk, 120 ml
- Green cabbage, 250 g, thinly sliced
- Scallions, 4, sliced
Instructions
- Heat oven to 200°C. Boil potatoes 15–18 min; drain.
- Steam or sauté cabbage 6–8 min until tender; set aside.
- Brown beef 6–8 min. Add onion + carrots 6 min; add garlic 30 sec.
- Stir in tomato paste 1 min, flour 30 sec; add stock + Worcestershire; simmer 10–12 min until thick.
- Mash potatoes with butter + milk; fold in cabbage + scallions; season.
- Spread beef in dish, top with colcannon. Bake 20–25 min until browned.
How to Serve It (Required)
- Serve with peas or green beans for an easy side.
- Add a spoon of gravy on the plate if you like extra sauce.
- Sprinkle chopped chives for a fresh finish.
- Rest 10 minutes before slicing for clean squares.
- For potlucks, this one stays stable and easy to serve.
- Pair with pickled onions for a bright, tangy contrast.
Conclusion
Whether you’re planning a St. Patrick’s Day spread or just want a cozy dinner that feeds everyone well, these Irish-style meat pies bring big comfort with simple steps. Save your favorites, try a new one each week, and share a pan with friends—because flaky crust and hearty filling always make people happy.
