Description
The Irish Dingle Pie is a classic comfort food, offering a savory combination of tender lamb, root vegetables, and a rich stock, all wrapped in a flaky, buttery hot water crust. This hearty dish, perfect for cozy family meals, will transport your taste buds to Ireland with every bite!
Ingredients
For the Filling:
- 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)
Instructions
- In a large Dutch oven, melt butter or lamb fat and sauté onions until soft. Add carrots and parsnips, and cook for 2 minutes.
- Stir in flour and cook for another minute, then add lamb drippings and beef stock. Bring to a simmer.
- Add potatoes and lamb, followed by parsley, thyme, Worcestershire sauce, and pepper. Simmer until potatoes are fork-tender (20–30 minutes).
- Preheat oven to 400°F (200°C). For the hot water pastry, combine water and lard in a saucepan. Bring to a boil and pour over flour and salt mixture. Stir and knead into dough.
- Spoon the filling into a baking dish. Roll out the pastry to fit and cover the pie. Brush with beaten egg, cut vent holes, and bake for 40-45 minutes until golden brown.
Notes
- For a quicker version, you can substitute the hot water crust with store-bought puff pastry or shortcrust.
- If you prefer a different meat, feel free to use beef, chicken.
- This dish pairs wonderfully with mashed potatoes, Irish brown bread, or roasted vegetables.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Irish
