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Irish Beef and Beer Hand Pies

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 45 min
  • $
Gatheredtable

Ingredients

  • 1 1/2 cup red skinned potatoes, diced small
  • 1 cup cabbage, shredded
  • 1 cup carrots, shredded
  • 3/4 cup cheddar cheese
  • 3 tablespoons unsalted butter, divided
  • 3/4 cup stout beer
  • 1 teaspoon sea salt
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 pound ground beef
  • 2 teaspoon Dijon mustard
  • 1 package pie crust

Directions

Prep: 1. Dice potatoes. 2. Shred cabbage, carrots, and cheese. 3. Preheat oven to 450 degrees. Make: 1. Heat one tablespoon of butter over medium heat in a Dutch oven. Add all ingredients, excluding: beef, mustard, and cheese. 2. Cover and simmer for 20 - 25 minutes, stirring occasionally, until potatoes are fork tender. 3. Meanwhile, brown the ground beef in a small skillet. 4. Remove lid from Dutch oven and stir in the ground beef. Allow to simmer uncovered for about 5 minutes. Stir in the mustard and cheddar cheese and stir until cheese is completely melted. Remove from heat and allow filling to cool (it will melt the pie crust if it's too hot). 5. While filling is cooling, unroll the pie crusts and cut each round into four wedges. Roll each wedge so it is thinner and larger. 6. Place about 1/2 cup of the filling off-set in the center and fold the crust over the filling, making a triangle shape. Crimp the edges to seal in the filling. 7. Brush the hand pies with the remaining melted butter. 8. Place hand pies on a baking sheet and bake for 20 minutes. 9. Serve warm.

Notes

To take this recipe up a notch try making this with the basic pie crust recipe in the Gatheredtable library.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Arugula Salad
Roasted Cabbage
Cabbage and Kohlrabi Salad
Celery Root, Cabbage and Apple Salad
Vegetable Coleslaw
Garlic and Herb Tomatoes
Lettuce Salad
Simple Green Salad

The ultimate meal planner

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