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Home » Main Course Recipes » Savory Pie Recipes

How to Make Irish Dingle Pie

Published: May 3, 2019 · Modified: Apr 19, 2021 by Emma · This post may contain affiliate links, which can earn us a commission.

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Imagine the rocky cliffs and beautiful green hills of Dingle, a city in County Kerry, Ireland.  Under gray skies, sheep and cows calmly graze in emerald pastures bordered by trees and shrubbery.  This peaceful countryside is the home of dingle pie, a hearty hot water crust pastry-topped dish filled with flavorful lamb and root vegetables.

If you're looking for even more savory pie recipes, you'll love this Irish ham and cabbage pie and this corned beef pie.

person holding a dingle pie
Jump to:
  • Ingredients
  • Variations
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • Other Savory Pies You'll Love
  • Recipe
  • Comments

Ingredients

ingredients for dingle pie

Wondering what ingredients you need to make Irish dingle pie? Let's talk about the key ingredients in this delicious Irish pie.

  • Lamb: Use leftover roasted lamb or browned minced lamb.
  • Root Veggies: I use a combination of carrots, parsnips, onion, and potatoes.
  • Seasonings: Fresh thyme and parsley, Worcestershire sauce, and salt and pepper add a good flavor to the filling.

See recipe card for full information on ingredients and quantities.

Variations

  • Pastry: Try shortcrust pastry, puff pastry, or the cheese pastry from this cheese and ham pie.
  • Traditional Pasty Shape: Use hot water crust or shortcrust pastry, and use mutton fat in the pastry instead of butter. Roll out the pastry in circles, and place the raw filling on top. Brush the edges of the pastry disc with beaten egg, then top with another disc of pastry. Press the edges to seal and roll up the edges, then poke a couple vent holes in the top. Bake according to the recipe instructions.

How to Make

Gather the ingredients for the dingle pie.

sauteed onions in a pot

Melt the butter in a large Dutch oven over medium-high heat.  Chop the onions and add them to the pot, sautéing them until golden and soft.

Add the sliced carrots and finely diced parsnips and cook for a minute.

adding carrots and parsnips to a pot of cooked onions

Stir in the flour and cook for another minute.

cooked veggies for dingle pie

Pour in the lamb drippings and beef broth, then let it simmer while you peel and dice the potatoes.

adding beef broth and lamb drippings to pot

Add the peeled and diced potatoes, cubed lamb, chopped herbs, salt, and pepper to the pot.  Mix well and simmer for 30 minutes, then taste and adjust seasonings as desired.

adding lamb and spices to dingle pie filling

Cook for another 15-20 minutes, until the potatoes are fork tender and the liquid has thickened from the potato starch.

dingle pie filling in a pot

Spoon the filling into a 6-cup enamel dish and let it cool while you make the hot water crust pastry. Roll out the pastry on a floured surface, then top the filling with the pastry and brush with beaten egg.

putting hot water crust pastry on dingle pie

Bake at 400 F for 40-45 minutes, until the pastry is a rich golden brown.  Let it cool for 45 minutes to 1 hour on a wire rack to allow the filling to set, then serve warm.

baked dingle pie in an enamel pie dish

Are you curious to try a slice of Ireland?  Even if you can't travel there for vacation, you can enjoy this delicious Irish recipe at home as you dream of Ireland.

holding a fork and a plate of dingle pie

Recipe FAQs

What is dingle pie?

It's a rustic lamb dish from the Dingle Peninsula, a beautiful sheep-raising area of Ireland. It was originally made with mutton, and is often made in round individual hand pies. Farmers, shepherds, and fishermen ate these tasty morsels for lunch, while fairgoers enjoyed eating them at celebrations.

Is dingle pie gluten free?

Neither the lamb filling nor the hot water crust pastry are gluten free. You can thicken the stew with cornstarch or other gluten-free thickener, and you can use gluten free all-purpose flour for the pastry. The filling is basically a lamb stew, which would be delicious without the pastry.

Serve

  • Colcannon: A classic Irish dish made with mashed potatoes, cabbage or kale, butter, cream, and sometimes bacon.
  • Roasted Vegetables: Roasted root vegetables such as carrots, parsnips, and turnips make a great side dish.
  • Irish Brown Bread or Soda Bread: A hearty bread made with flour, buttermilk, baking soda, and salt.
  • Boiled Potatoes: Boiled potatoes with a little bit of butter and salt are a classic Irish side dish.
  • Non-Alcoholic Irish Coffee: This family-friendly drink would be a great way to finish a meal of dingle pie.

Store

  • Make Ahead: Make the filling 3-5 days in advance and refrigerate until ready to use, or freeze for up to 3 months. Make fresh pastry and bake it on the day you want to serve it.
  • Leftovers: It can keep for up to 7 days in the fridge.  Just make sure it's tightly covered with plastic wrap or aluminum foil.
  • Freezing: I recommend freezing the filling by itself and baking it with the pastry once it's defrosted. Store the cooled filling in an airtight container or zip-top freezer bag and freeze for up to 3 months. Defrost in the fridge overnight or in the microwave, then top with fresh pastry and bake.

Expert Tips

  • Taste the filling as it cooks and adjust the seasonings as desired.
  • Pressed for time? Make the filling ahead and refrigerate until you're ready to bake.  You can even freeze the filling in a zip-top freezer bag.
  • Don't use store-bought pastry.  Hot water crust is ridiculously easy to make, and its flavor and texture can't be substituted.
  • Use the hot water crust pastry while it's still warm.  Keep it in a bowl set over a saucepan of simmering water to keep it hot.
  • Leftovers will keep in the fridge for 3-5 days.

Other Savory Pies You'll Love

  • chicken and mushroom pie with a slice taken out
    Chicken and Mushroom Pie
  • slice of ham and cabbage pie with two forks
    Irish Ham and Cabbage Pie
  • Forfar Bridies
  • slice of minced beef pie on a white plate with peas and potatoes
    Minced Beef Pie

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Recipe

person holding a forkful of dingle pie with a plate in the background

How to Make Irish Dingle Pie

Learn how to make Irish dingle pie with this comfort food dinner recipe.  This hearty pie is packed with root veggies and leftover roasted lamb—all baked under a beautiful golden crust of hot water pastry.  Splurge and enjoy a slice of Ireland on St. Patrick’s Day or throughout the year.
4.5 from 16 votes
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Course: Dinner
Cuisine: Irish
Prep Time: 1 hour hour
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Servings: 10 servings
Calories: 278kcal
Author: Brooke & Emma

Ingredients
 

For the Lamb Filling

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

For the Hot Water Pastry

  • ½ cup water
  • scant ½ cup lard
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg, beaten (for glazing)

Instructions

Making the Filling

  • Finely chop the onions, carrots, and parsnips and cube the roasted lamb.
  • Melt the butter in a Dutch oven over medium heat, then saute the onions until soft.  Add the carrots and parsnips and saute for a couple minutes longer.
  • Stir in the flour and cook for a minute or two, then pour in the lamb drippings and beef stock and stir to combine.
  • Let the mixture simmer while you peel and cube the potatoes, then add them and the cubed lamb to the mixture.
  • Mince the fresh parsley and chop the thyme leaves.  Season the lamb filling with the fresh herbs, Worcestershire sauce, and freshly ground black pepper.
  • Let the filling simmer over low heat for 20-30 minutes to allow the flavors to blend and the potatoes to cook until fork tender.
  • Spoon the cooked filling into a 6-cup (1.5 liter) enamel dish and set aside to cool slightly as you make the pastry.

Making the Hot Water Pastry

  • Heat the water and lard in a small saucepan until the water is just boiling and the lard has melted.
  • While the water is heating, sift the flour and salt into a medium mixing bowl.
  • Once the water is boiling, immediately pour it into the flour mixture and stir until thoroughly combined.
  • Turn the dough onto a clean work surface and knead briefly until smooth.  Allow the pastry to cool for a minute or two before rolling out, but don't let it get completely cold, or it will not be workable.
  • Brush the rim of the dish with beaten egg, then roll out the pastry until it's large enough to cover the dish.  Lay the pastry lid on top, press the edges to seal, and trim off the excess pastry.
  • Brush the whole pie with beaten egg and decorate with the leftover pastry.  Cut several large vent holes in the top.

Baking the Pie

  • Preheat the oven to 400°F.
  • Bake at 400°F for about 35 minutes, until the pastry is a rich golden brown.  Check it occasionally as it bakes, since the pastry may puff up in places.  If it does, open up one of the vent holes with the tip of a knife to release the steam buildup.
  • Allow it to cool on a wire rack for at least 15 minutes (preferably 45-60 minutes) before serving to allow the filling to set.

Notes

  • Only use russet potatoes.  Other types aren't as starchy, and they won't thicken the stew as much.
  • Adjust the seasonings to taste.
  • Make the filling ahead of time, then top with pastry and bake when you're ready to serve.  The filling can be refrigerated for up to 5 days or frozen for up to 3 months.
  • Don't use store-bought pastry.  Hot water crust is ridiculously easy to make, and its flavor and texture can't be substituted.
  • Use the hot water crust when it's warm.  Keep it in a bowl set over a saucepan of simmering water to keep it hot.

Nutrition

Calories: 278kcal (14%)Carbohydrates: 41g (14%)Protein: 16g (32%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mg (18%)Sodium: 269mg (12%)Potassium: 653mg (19%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 4479IU (90%)Vitamin C: 12mg (15%)Calcium: 51mg (5%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Melinda

    February 13, 2023 at 9:03 am

    My family pronounced this "tasty," which is a a high compliment given their varying palates! The crust was not only as easy to prepare as the recipe authors claimed, but also fun to work with. The recipe doubles easily if you are cooking for neighbors or relatives as well and want to deliver something special and nourishing. It does take time to put together, but prepping the veg with a food processor helped. I mistakenly purchased minced lamb, but simply browned it with some bacon fat. I am sure the cubed roast lamb would be even better.

    Reply
    • Emma

      February 14, 2023 at 6:42 am

      That's lovely to hear, Melinda! We're so happy that your family enjoyed this pie so much. Thanks for your review!

      Reply
  2. Denise M

    October 19, 2022 at 12:04 am

    I was unable to find parsnips in my area, so I opted for Leeks instead. I Used 1 Vidalia onion and 2 shallots instead of the full amount of onion because of the leeks. I also increased all other ingredients by 1/3 which filled a 9x13 Baking dish perfectly. This was the first time I made a hot water pastry crust and I really liked it and agree a store bought crust wouldn't do this pie justice! We loved the pie! I'll try making it with parsnips when I can find some, but the leek version was mighty tasty too!

    Reply
    • Denise M

      October 19, 2022 at 12:08 am

      5 stars
      oh my 9x13 was a deep dish baking dish (probably would have been too much in a regular one with the increase in ingredients)

      Reply
      • Emma

        October 19, 2022 at 7:14 am

        I'm glad you enjoyed the pie, Denise! Hot water crust really can't be substituted with store bought pastry.

        Reply
  3. Deb

    July 17, 2022 at 10:12 pm

    2 stars
    The inside is great. However, the dough came out crumbly - not enough liquid for this amount of flour. I went with it, and it is thick and doughy. I followed the recipe exactly.

    Reply
    • Emma

      July 18, 2022 at 6:42 am

      I'm sorry to hear that, Deb--the pastry has always worked out fine for me. The amount of liquid in a dough can vary depending upon the humidity and brand of flour. Since I live in a very humid climate, I might need to add less water to bring the dough together. Hope this helps!

      Reply
  4. Patricia OConnell

    November 27, 2021 at 4:23 am

    I don't understand how you can keep this in the fridge for a week?

    Reply
    • Emma

      November 27, 2021 at 7:59 am

      A week was a little typo in the recipe; I would only recommend keeping it in the fridge for 3-5 days. However, this pie is so good that it may not last that long!

      Reply
  5. Catherine

    February 04, 2021 at 2:44 pm

    5 stars
    Absolutely delicious a great recipe for using left over lamb. The hot water pastry was easy to make and added a different taste experience to a puff or shortcrust pastry. Would definitely make again.

    Reply
    • Emma

      February 05, 2021 at 7:30 am

      That's wonderful to hear, Catherine! Dingle pie is a real favorite in our house, too--the hot water crust pastry is uniquely delicious, and the lamb filling has a lovely flavor.

      Reply
  6. Marcia

    August 16, 2020 at 8:03 pm

    1/2 lamb drippings or beef stock (118 ml)? 1/2 WHAT????

    Reply
    • Emma

      August 17, 2020 at 6:37 am

      It's 1/2 cup, Marcia. Sorry for that typo!

      Reply
  7. Gaye strong

    April 17, 2020 at 11:20 pm

    5 stars
    This was absolutely delicious. My family loved it!

    Reply
    • Emma

      April 19, 2020 at 8:13 am

      I'm so glad that your family enjoyed the dingle pie, Gaye!

      Reply
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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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