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.
For the Lamb Filling
- 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
For the Hot Water Pastry
- 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)
Making the Filling (45 min + 20 min cooking)
- 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 (15 min)
- 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 (35 minutes)
- 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.
- 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.
- Category: Dinner
- Method: Baked
- Cuisine: Irish
Keywords: irish, lamb pie, dingle pie