I don’t know if meat pie has any true Irish origins or not. It appears that any time you throw Guinness in something, though, it becomes Irish. So, since I put Guinness in my meat pie, I present you with Irish Guinness and Meat Pie.
Friday is often a carry out night in our home. But I will be busy most of tomorrow. I thought I better get something posted for St. Patrick’s Day tonight, so no pizza.
My food grinder was an important part of my preparation of this dish. I wanted to combine chicken with some sausage that I had, and I wanted to have a smooth filling. So the chicken, onion and fennel went into the grinder.
Irish Guinness and Meat Pie
2 chicken breasts, either ground or finely chopped. Ground turkey would work, too
1 lb sausage
2 TBSP olive oil
1/2 onion, chopped
1/2 cup chopped fennel
1 TSP total thyme, basil, fennel sage and lavender
4-6 ounces of Guinness – any beer will do if you don’t like Guinness
1/2 cup flour
1/3 cup grated sharp cheddar
1 prepared pie crust
1. Saute onion and fennel in olive oil on medium heat for about ten minutes until fennel starts to get soft.
2. Add meat and seasonings and cook until done, about 15-20 minutes
3. Add the beer and flour. Stir until things start getting pasty. If it’s too wet, allow to cook down for about 10 minutes. Stay close and stir. You don’t want it to stick to the pan and get burned.
4. Add cheese and stir until incorporated.
5. Put one pie crust in the bottom of a 9 inch pie plate.
6. Pour in meat mixture. Top with the other pie crust and fold in the edges, pinching it together as you go around.
7. Bake for 35-45 minutes at 375 until the crust is nice and golden brown.
8. Remove from oven and allow to sit for 5 minutes before serving.
This was a very satisfying meal. It had sneaky vegetables which satisfied my need as a parent to give my kids a balanced meal. It had protein and dairy all in a beautiful golden crust that someone else prepared! Satisfaction, you see, can come in many forms.
I’m glad I skipped the carrots, celery and potatoes that were in most of the recipes I reviewed for inspiration. When I make this again, I will probably add more veggies. Leaks would be good. (Do you find my desire to add leaks shocking?) Celery would also be nice and I would even venture to add some grated parsnip or turnip.
This is another very versatile recipe that you can modify in a ton of ways. The only thing to watch out for is that the filling is not too runny.