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.

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

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......

• Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
• A Day in the Life on the Farm: Dingle Pie
• Our Good Life: Irish Nachos
• Palatable Pastime: Bangers and Mash
• Sneha’s Recipe: Keto Irish Scrambled Eggs With Chaffles
• Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
• Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
• Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
• Mayuri’s Jikoni: Irish Potato Farls
• The Mad Scientist’s Kitchen: Easy Irish Soda Bread

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.  

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 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.

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.

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

Irish

Yield: 4 servings

Author: A Day in the Life on the Farm

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

Ingredients

• 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

Instructions

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.

Notes

Adapted from a recipe found in Food and Wine

Nutrition Facts

Calories

294.69

Fat (grams)

16.26

Sat. Fat (grams)

8.09

Carbs (grams)

10.04

Fiber (grams)

0.88

Net carbs

9.15

Sugar (grams)

1.24

Protein (grams)

25.96

Sodium (milligrams)

506.91

Cholesterol (grams)

137.53

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