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Kerry Lamb Pie (from “Brid” in County Kerry

1 lb (450g) boneless lamb or mutton (from shoulder or leg – keep bones for stock)
9 1/2 oz (275g) chopped onions
9 1/2 oz (275g) chopped carrots
9 1/2 oz (275g) chopped potatoes
1 teaspoon parsley
1 teaspoon thyme leaves
1/2 pint (300ml/) mutton or lamb stock or water
2 tablespoons flour
salt and freshly ground pepper

Short crust pastry
200g flour
100g cold butter cubed
Pinch salt
Few

Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.
Cool the mixture before putting in pies.

Shepherds pie is very similar but we use beef mince instead of lamb and instead of putting potatoes in Stew we add a layer of mash as we are making pies.

The Beef & Guinness is again similar but we do not add potatoes and 1/2 Guinness with 1/2 water.

All stews can take up to 3 hours to cook but with a smaller quantity it can take less.



Short crust pastry
200g flour
100g cold butter cubed
Pinch salt
Few tablespoons water


Depending on what pie tins you have you might do individual pies or one large one. Obviously you may have to adjust quantities.

Recipe Contributed by Mary Ann Laun