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Best Irish Kerry Pie Recipe

Best Irish Kerry Pie Recipe
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★★★★★

5.2 from 13 reviews

The Best Irish Kerry Pie is a traditional savory pie filled with tender lamb or mutton, carrots, and onions, all encased in a rich, buttery homemade pastry. This hearty dish combines classic Irish flavors and comforting textures, perfect for a satisfying meal that’s easy to make yet deeply flavorful.

Ingredients

Scale

For the Filling

  • 1 lb (450 g) boneless lamb or mutton, cubed
  • 10 oz (285 g) onions, diced
  • 10 oz (285 g) carrots, diced
  • 2½ Tbsp flour
  • 1¼ cups (300 ml) mutton or lamb stock
  • 1 tsp chopped parsley
  • 1 tsp thyme leaves
  • Salt and freshly ground black pepper, to taste

For the Pastry

  • 3 cups (350 g) white flour
  • Pinch of salt
  • 6 oz (175 g) Irish butter, diced
  • ½ cup (110 ml) water
  • 1 egg, beaten with a pinch of salt (for egg wash)

Instructions

  1. Prepare meat & vegetables: Trim excess fat from the lamb or mutton and cut into bite-sized cubes. Render any fat scraps in a large pan over medium heat, then add diced onions and carrots to the pan, cooking them gently for 3 to 4 minutes until soft. Remove the cooked vegetables and set aside.
  2. Brown meat & make filling: Increase the heat and sear the lamb cubes in the pan until browned on all sides. Sprinkle the flour over the meat and cook while stirring for 2 minutes to cook out the raw flour taste. Gradually pour in the mutton or lamb stock, stirring continuously, and bring the mixture to a gentle boil. Return the cooked onions and carrots to the pan along with chopped parsley, thyme leaves, salt, and freshly ground black pepper. Reduce heat and simmer the filling for 30 to 60 minutes until the meat is tender and sauce thickened. Allow the filling to cool slightly.
  3. Make pastry: In a large bowl, sift together the white flour and a pinch of salt. In a saucepan, bring the diced butter and water to a boil, then immediately pour the hot butter-water mixture into the flour. Stir quickly with a wooden spoon until a smooth dough forms. Let the dough cool slightly to make it easier to handle.
  4. Assemble pie: Preheat your oven to 400°F (200°C). Roll out two-thirds of the pastry dough on a lightly floured surface to line a 9-inch pie tin, pressing it into place. Spoon the cooled meat filling evenly into the pastry case. Roll out the remaining one-third of the dough to create the pie lid. Brush the edges of the base pastry with the beaten egg wash, then place the lid on top and press to seal the edges firmly. Decorate the top of the pie as desired, cut a small vent hole in the center to allow steam to escape, and brush the entire top pastry with additional egg wash for a glossy finish.
  5. Bake: Place the assembled pie on a baking tray and bake in the preheated oven for about 40 minutes, or until the pastry is golden brown and crisp. Remove from oven and allow to cool slightly before serving. Serve the Kerry Pie hot or at room temperature for a truly authentic Irish experience.

Notes

  • Use good quality lamb or mutton stock for the best flavor; homemade stock is preferred.
  • Allow the filling to cool before assembling the pie to prevent the pastry from becoming soggy.
  • The egg wash helps to give the pie a beautiful golden, shiny crust—don’t skip it.
  • You can add a dash of Worcestershire sauce to the filling for added depth of flavor if desired.
  • If Irish butter is unavailable, use unsalted butter of high quality for the pastry.
  • Leftover pie can be reheated in the oven to maintain crisp pastry.

Nutrition

Keywords: Irish Kerry Pie, lamb pie, traditional Irish recipe, savory pie, lamb pastry, homemade pie

Find it online: https://islawhite.com/best-irish-kerry-pie-recipe/