Why You’ll Love This Recipe

The Irish Dingle Pie is a hearty, rustic comfort food. Filled with tender lamb, root vegetables, and a rich stock, it’s encased in a buttery, golden hot water crust pastry. The result is a deeply flavorful and satisfying dish that will transport you straight to Ireland!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp salted butter or lamb fat
• 2 ½ cups yellow onion, chopped
• 2 cups carrots, sliced
• 1 ⅔ cups parsnips, finely diced
• ¼ cup all-purpose flour
• 2 cups roasted lamb leg or mutton, cubed
• 2 cups beef stock
• ½ cup lamb drippings or beef stock
• 2 cups russet potatoes, peeled and diced
• 2 tbsp fresh curly parsley, minced
• 1 tbsp fresh thyme leaves, chopped
• 1 ½ tsp Worcestershire sauce
• Freshly ground black pepper, to taste

For the Hot Water Pastry:

• ½ cup water
• ½ cup lard or mutton fat
• 2 ¼ cups all-purpose flour
• ¼ tsp salt
• 1 large egg, beaten (for glazing)

Directions

1. In a large Dutch oven, melt butter or lamb fat and sauté onions until soft. Add carrots and parsnips and cook for 2 minutes.
2. Stir in flour and cook for another minute, then add lamb drippings and beef stock, bring to simmer.
3. Add potatoes and lamb, followed by parsley, thyme, Worcestershire sauce, and pepper. Simmer until potatoes are fork-tender (20–30 minutes).
4. Preheat oven to 400°F (200°C). Make the hot water pastry by boiling water and lard together. Pour into flour and salt mixture, then knead into dough.
5. Spoon the filling into a baking dish. Roll out the pastry and cover the pie. Brush with beaten egg, cut vent holes, and bake for 40-45 minutes until golden.

Servings and Timing

• Servings: 10
• Prep Time: 1 hour
• Cook Time: 55 minutes
• Total Time: 1 hour 55 minutes

Variations

• Use puff pastry or shortcrust instead of hot water crust.
• Substitute lamb with beef or chicken.

Storage/Reheating

• Store leftovers in the fridge for up to 5 days.
• To freeze: store the filling separately and bake with fresh pastry.
• Reheat in the oven at 350°F (175°C) for 20-30 minutes.

FAQs

What is a dingle pie?

A rustic Irish pie with lamb stew wrapped in pastry.

Can I use different meat for dingle pie?

Yes, you can substitute lamb with beef, pork, or chicken.

Is dingle pie gluten-free?

No, but you can use gluten-free flour for the pastry.

How long can I store dingle pie?

It can be stored in the fridge for up to 5 days or frozen for 3 months.

Can I make the filling ahead of time?

Yes, make the filling and refrigerate for up to 5 days or freeze it.

How do I keep the pastry from getting soggy?

Make sure the filling is thickened properly before adding it to the pastry.

Can I use store-bought pastry?

While homemade pastry is preferred, store-bought pastry will work in a pinch.

Can I add other vegetables to the pie?

Yes, try adding peas, leeks, or celery for extra flavor.

How can I make the filling thicker?

Use russet potatoes, which naturally release starch to thicken the sauce.

What do I serve with dingle pie?

It pairs well with Irish brown bread, mashed potatoes, or roasted vegetables.

Conclusion

Irish Dingle Pie offers a savory, comforting meal that’s perfect for family gatherings or special occasions. Its rich filling and flaky crust will make this dish a favorite for all!