Tag Archives: irish meat and guinness pie

Three Irish Recipes

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Original Post 3/17/2014 – I admit, I am not Irish. But it’s St. Patrick’s Day so I offer you a few of my favorite Irish inspired recipes. If it’s too late to have them tonight, maybe you can have one or all of them later this week. Or maybe you can just save them for next year.

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First off is my Loaded Potato Soup. Potato soup is so great for making in so many varieties. I think you’ll find my version of it nice. I use milk and broth and very little cream so it’s not overly filling. And it’s very fast to make! If you don’t have mashed potatoes on hand, you can chop up some potatoes and cook them for about ten minutes in the microwave. You’ll have dinner ready so fast!

igmpNext is some truly delicious Irish Guinness and Meat Pie. I used ground chicken but you can certainly use whatever meat you like. We have meat pie pretty regularly in our house. I like to grind some veggies into my pies. I will do whatever it takes to get veggies into my boys. They’ve stopped resisting. Resistance is, after all, futile.

bcsLast but far from least is Really Excellent Beer Cheese Soup. I have such fond memories of this soup. My mouth waters when I think about how great it tasted. You have to really like Guinness to appreciate this soup. If you have any doubt that anyone will not like the strong stout flavor of the Guinness, you can use something more like a pale ale. The longer it cooks, the more it mellows and the more the alcohol burns off. Really good stuff! I have no idea if Beer Cheese Soup has any Irish origin but I made it with Irish ingredients, so it’s Irish to me!

The last (and I mean it) snow of the season has been cleared from the driveways and walks. The kids are savoring the last hours of the last snow day, hoping that the aren’t in school until July because of it.

I should throw some Irish ditty in here but I don’t know any. So enjoy the recipes! And Happy St. Patrick’s Day!

Irish Guinness and Meat Pie

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.

Enjoy!