The “Kerry Pie” is a traditional, savory Irish meat pie historically associated with County Kerry and the Dingle Peninsula (where they are sometimes called “Dingle Pies”). The defining features are the lamb (or mutton) filling and the robust use of herbs.

Since the most authentic versions use diced lamb and a rich broth, here is a recipe based on that hearty, traditional style. This recipe makes one large 9-inch pie or several individual hand pies.

🐑 Traditional Irish Kerry Pie (Lamb Pie)

This recipe is divided into the filling and the pastry.

I. The Savory Lamb Filling

The filling should be prepared first to allow it to cool, which prevents a soggy bottom crust.

Ingredients:

• $1 \text{ lb (450 g)}$ Lamb or Mutton, diced into small $1\text{-inch}$ pieces (shoulder or leg)
• $2 \text{ Tbsp}$ Olive Oil or Butter
• $1 \text{ large}$ Onion, finely diced
• $2 \text{ medium}$ Carrots, diced
• $1 \text{ cup}$ Lamb or Beef Stock (low sodium)
• $2 \text{ Tbsp}$ All-purpose Flour
• $1 \text{ tsp}$ Dried Thyme (or $2 \text{ tsp}$ fresh, chopped)
• $1 \text{ tsp}$ Dried Rosemary (or $2 \text{ tsp}$ fresh, chopped)
• $1 \text{ tsp}$ Worcestershire Sauce (optional, for depth)
• $1/2 \text{ tsp}$ Salt (or to taste)
• $1/4 \text{ tsp}$ Black Pepper

Instructions:

1. Sear the Meat: Heat the oil/butter in a large saucepan or skillet over medium-high heat. Add the diced lamb and sear until browned on all sides. Remove the lamb from the pan and set it aside.
2. Sauté Vegetables: Add the diced onion and carrots to the same pan. Cook for $5-7 \text{ minutes}$ until they soften.
3. Thicken: Sprinkle the flour over the vegetables and stir well for $1-2 \text{ minutes}$. This helps remove the raw flour taste.
4. Braise: Slowly pour in the stock, stirring constantly to prevent lumps. Add the seared lamb back into the pan. Stir in the thyme, rosemary, Worcestershire sauce, salt, and pepper.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for $30-45 \text{ minutes}$, or until the lamb is very tender and the sauce has thickened.
6. Cool: Remove the filling from the heat and let it cool completely to room temperature. This is crucial for pie assembly.

II. Simple Shortcrust Pastry (The Base)

While traditional Kerry Pies sometimes used hot water crust pastry, a simple shortcrust is usually preferred for its flakiness. You can also use store-bought shortcrust or puff pastry for convenience.

Ingredients:

• $2 \frac{1}{2} \text{ cups (310 g)}$ All-purpose Flour
• $1 \text{ cup (225 g)}$ Cold Unsalted Butter, cubed
• $1 \text{ tsp}$ Salt
• $6-8 \text{ Tbsp}$ Ice-cold Water

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Water: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.
4. Chill: Divide the dough into two discs (one slightly larger for the base). Wrap them in cling film and chill for at least $30 \text{ minutes}$.

III. Assembly and Baking

1. Preheat: Preheat your oven to $400^\circ\text{F}$ ($200^\circ\text{C}$).
2. Line the Dish: Roll out the larger dough disc and use it to line a 9-inch pie dish. Trim the excess dough.
3. Fill: Spoon the cooled lamb filling into the pastry-lined dish.
4. The Lid: Roll out the remaining dough disc. Moisten the edges of the base pastry with a little water or egg wash. Place the pastry lid over the filling. Trim the excess and crimp the edges firmly to seal.
5. Glaze and Vent: Brush the top of the pie with an egg wash (one beaten egg mixed with $1 \text{ Tbsp}$ of water) for a golden finish. Cut three small slits in the centre of the lid to allow steam to escape.
6. Bake: Bake for $35-45 \text{ minutes}$, or until the crust is deep golden brown and the filling is bubbling hot.
7. Serve: Let the pie rest for $10 \text{ minutes}$ before slicing and serving.

Enjoy your hearty, traditional Kerry Pie! Would you like a recipe for a side dish that pairs well with this savory pie, such as Colcannon (Irish mashed potatoes with cabbage)?