Sunday, March 13, 2022

Dingle Pie #SundayFunday #PiDay #StPatsDay

So here we are getting ready for St. Patrick's Day with the Sunday Funday Bloggers but it is also PI(e) Day tomorrow, 3.14, and the French Winophiles are celebrating Women History month so I wanted a dish that I could pair with a lovely red blend from Lirac.

Dingle Pie

My solution to this conundrum? This savory, delicious pie made with slow braised lamb in an herb gravy.
Sunday Funday logo

Amy of Amy's Cooking Adventures is hosting our Sunday Funday party today and asked us all to make St. Patrick's Day recipes.  Amy said these could be traditional recipes or just fun recipes celebrating leprechauns and rainbows.

Let's see what everyone brought for this Irish Celebration......

Lamb and aromatics cooking

I am a lamb lover.  Frank and the Teen, not so much.  Fortunately, Frank will eat whatever I put in front of him and the Teen?  Well, what she doesn't know won't hurt her.  I quite often give her foods that she professes to hate......venison, beets, lamb, etc.  Many of these food items cannot be distinguished depending on preparation.  This pie is one of those recipes.  

Costco had boneless leg of lamb chunks on sale so I picked it up.  One pound was made into this pie and the rest is in the freezer to become Loobia in the near future.  

lamb stew

This stew is slow cooked in it's gravy on the stovetop for a couple of hours, until it is fork tender and shreds easily.  I made this on a day when I was home all day and had the time but you could also transfer it to a slow cooker once the gravy has formed if you aren't going to be home all day.

Dingle Pie

Dingle pies, sometimes called Kerry pies, are traditionally individual hand held meals much like a Cornish Pasty that was taken to work by the miners in our Upper Peninsula.  I don't make those hand held either but make them family size as I did this Dingle pie.

Dingle pie plate

I only used one pound of meat so my pie serves 4.  You could easily double the filling and this pie could be 8 servings.

Dingle Pie pin

This makes a wonderful and more traditional alternative to the Corned Beef and Cabbage Dinners that we serve on St. Patrick's Day here in the USA.

Entrees, Pot Pie, Lamb, Herbs, Gravy
Entrees, Lamb
Yield: 4 servings
Author: A Day in the Life on the Farm
Dingle Pie

Dingle Pie

This savory lamb pie in herb gravy makes a wonderful and more traditional alternative to the Corned Beef and Cabbage Dinners that we serve on St. Patrick's Day here in the USA.
Prep time: 10 MinCook time: 3 H & 40 MTotal time: 3 H & 50 M


  • 3 T. butter
  • 1 onion, diced
  • 2 t. fresh thyme leaves
  • 4 leaves sage, chopped
  • salt and pepper to taste
  • leaves from 1 stem rosemary, finely chopped
  • 1 lb. lamb stew meat
  • 3 T. flour
  • 1 1/4 c. chicken broth
  • pastry for a double crusted pie
  • 1 egg, beaten


  1. Melt butter in a large heavy pot (Dutch oven) over medium heat. Add the onion, thyme, sage and rosemary. Cook, stirring occasionally, until onion is softened and mixture is fragrant.
  2. Season the lamb with salt and pepper. Add to the pot and brown on all sides, about 10 minutes. Sprinkle in the flour and cook another minute or two, then gradually add the broth, stirring until flour is incorporated.
  3. Bring to a boil, reduce heat to low, cover and simmer, stirring occasionally for about 3 hrs, adding 1/4 cup of water or broth as need if gravy gets too thick. Braise until the lamb starts to fall apart when stirred, then use 2 forks and shred the lamb into the gravy while still in the pot. Remove to a bowl and let cool slightly.
  4. Line a pie plate with pie dough. Place the filling into the pie plate and top with a second pie dough round. Crimp the edges of the pie dough where they meet to seal the pie. Cut vent holes into the top of the pie and brush top of pie with beaten egg.
  5. Bake in a 350* oven for 30-40 minutes, until crust is golden brown and filling is hot and bubbly. Let rest for about 10 minutes before cutting and serving.


Adapted from a recipe found in Food and Wine

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  1. Exquisite looking, I had to laugh out loud about the teen, and preparing the food so she did not know what she was eating. Love it. I love lamb.

  2. I love that! Funny about kids. R (when he was about 3) decided that the only green he would eat was spinach. I don't know...something about watching Popeye with my mom and dad. So, EVERYTHING was spinach. From kale to chard. If it were green and in his food, it was "spinach." And he devoured it all!

    1. When Jen's son, Spence, was young all meat was steak LOL...Kids are all the same.

  3. I need to try more savory pastry pies. (But, I do have a shepherd's pie coming up for St. Pat's Day.)

  4. I love lamb. In fact, we had it last night for dinner! This pie sounds wonderful, and I love how you trick the teen.

  5. What lengths we go to, to get kids to eat a variety of food. Love the name dingle pie. Sometimes veggie version of dingle pies are sold in UK, want to try that out by substituting lamb with mushrooms.

    1. I love using mushrooms in dishes when I am not using meat. I think a mushrooom version of this filling for the pie would be very nice Mayuri.

  6. Ha ha teens all around are the same. :D Glad I am not the only one. The dingle pie looks yum. I loved the name and like Mayuri will try with mushrooms.

  7. I love this pie! It looks awesome, Wendy!


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