How to Make Irish Dingle Pie

Name: How to Make Irish Dingle Pie
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Cuisine: Irish
Ingredients: 2 1/2 cups yellow onion, chopped (360g); 2 cups carrot, sliced (245g); 1 2/3 cups parsnip, finely diced (217g); 2 cups roasted lamb leg or mutton, cubed (300g); 2 tablespoons salted butter; 2 cups russet potatoes, peeled and diced (292g); 1/4 cup all-purpose flour (30g); 2 cups beef stock (500 ml); 1/2 cup lamb drippings or beef stock (118 ml); 2 tablespoons fresh curly parsley, minced; 1 tablespoon fresh thyme leaves, chopped; 1 1/2 teaspoons Worcestershire sauce; Freshly ground black pepper, to taste; 1/2 cup water (118 ml); scant 1/2 cup lard (90g); 2 1/4 cups all-purpose flour (275g); 1/4 teaspoon salt; 1 large egg, beaten (for glazing)

May 3, 2019 by Emma 28 Comments

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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.

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Questions
How to Make
Variations
Pro Tips
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Recipe

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Questions

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 It was originally made with mutton, and is often made in round individual hand pies.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 this recipe 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.

Can I make this ahead of time?

Yes, you can make it ahead of time.
It will keep in the fridge for up to a week and in the freezer for up to 3 months.
For best flavor, make the filling ahead of time. Make fresh pastry and bake it on the day you want to serve it.

How long does dingle pie keep in the fridge?

It can keep for up to 7 days in the fridge. Just make sure it’s tightly covered with plastic wrap or aluminum foil.

Can you freeze this?

Yes, you can freeze it.
I’d 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.

What do you serve with dingle pie?

Green salad
Roasted potatoes
Dinner rolls
Fresh fruit

How to Make

Gather the ingredients. Lots of good veggies here!

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.

Stir in the flour and cook for another minute.

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

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.

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

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.

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.

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.

Variations

Want to use a different pastry?

Try these other variations and see what you like best.

Shortcrust pastry
Biscuits
Dumplings

Want to make it in a traditional pasty shape instead?

Use hot water crust or shortcrust pastry. These are both good choices. Hot water crust is the preferred choice because it’s a much stronger pastry.
Use mutton fat in the pastry instead of butter. Old fashioned cooks were frugal and didn’t want to throw out perfectly good mutton fat.
Roll out the pastry in small 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 to create the crust. Poke a couple vent holes in the top.

Pro 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 up to a week.

Recommended Tools

Falcon Enamelware Dish: a classic dish that’s perfect for making beautiful pies.
Emeril Lagasse Dutch Oven: we’ve used and loved this heavy-bottomed pot for years.
Pastry Brushes: these well-made brushes don’t lose their bristles easily.
Metal Sieves: these durable sieves won’t get bent out of shape.

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