This easy variation of our most popular Irish Beef Hand Pies recipe is baked as a pot pie in a slab pie pan for easy serving for St. Patrick's Day dinner. Filled with savory meat and tender cabbage and potatoes, this delicious dinner can be made ahead and frozen for the holiday meal.
PREP TIME 40 minutesminutes
CHILL TIME 4 hourshours
COOK TIME 40 minutesminutes
TOTAL TIME 5 hourshours20 minutesminutes
YIELD 8servings
Ingredients
For the Pie Crust
1batch of doughfor homemade pie crust for slab pie pans:
1cup(2 sticks) buttercut into large cubes and chilled
2 1/2cupsall purpose flour
1/4teaspoonkosher salt
1/2cupice waterfill the measuring cup with 1/2 cup water and then add lots of ice to chill it
For the Beef Filling
1tablespoonvegetable oil
1/4headgreen cabbageshredded
1/2poundred potatoesscrubbed and diced
1poundground beef
3tablespoonstomato paste
1/2teaspoonWorcestershire sauce
1/2teaspoondried thyme
Instructions
Prepare the Pie Dough:
Chop the butter into large chunks. Add the flour and salt to the bowl of a food processor. Sprinkle the cubes of butter over the top. Pulse 10 - 15 times or until the butter is in small pieces all throughout the flour.
With the lid on the processor, slowly drain the ice and drizzle in the water through the feeding tube of the lid while the dough runs. Process the dough until a ball just begins to form. Less than one minute, usually.
Pat the dough ball into a squat rectangle shape on a piece of plastic wrap. Wrap and cover it and place in the fridge to chill for at least 4 hours before you bake. Don't rush this step if you can avoid it, the resting period is what helps to make the crust extra flaky.
Prepare the Beef Filling:
In a medium saucepan, heat the vegetable oil over medium heat. Add the shredded cabbage and diced potatoes. Cook until the vegetables begin to brown, 7 to 9 minutes.
Add the ground beef; cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste, Worcestershire, dried thyme, and 1 cup water.
Cover and cook the mixture until the potatoes are tender, about 15 minutes. Lightly mash the mixture with a fork. Season with salt and pepper.
Let the filling cool completely. This is a crucial step. Warm filling will warm the butter in the pie crust and cause the bottom crust to be soggy.
Assemble the Pot Pie:
Divide the prepared pie dough into two sections -- 1 slightly larger than the other. The larger half will serve as the bottom crust.
On a lightly floured surface, roll out the bottom crust and lay it into your pie pan. Be sure to flour your rolling pin so it doesn't stick. Place in the fridge to chill.
Sprinkle a little more flour on your surface and roll out the top crust. Roll it up in the baking mat and store in the fridge to chill while you fill the bottom crust.
Pour the prepared beef filling into the prepared bottom crust. Spread it out into an even layer. Roll the top crust over the filling and crimp the edges together around all 4 sides of the pie pan.
Use a paring knife to cut slits in the top of the crust. For the flakiest crust, keep the pie in the fridge until you're ready to put it in the oven.
Baking Instructions:
Place a cookie sheet upside down on the oven rack you plan to bake the pie. Let it preheat inside the oven.
Heat the oven to 375°F.
Place the prepared, chilled beef pot pie pan directly on the preheated cookie sheet in the oven. The hot surface will help to evenly cook your bottom pie crust.
Bake the pot pie for 40 - 45 minutes or until the filling is heated through and the crust is golden brown.
Recipe Notes
Make Ahead Tips:
The pie crust can be made the day before you plan to roll it out and bake it. Keep it tightly wrapped in plastic wrap so it doesn't dry out.You could also make the beef filling up to 24 hours in advance and store it in an airtight container in the fridge. This helps save time and ensures it is cool enough for the pie crust.
Freezer Tips:
The fully assembled but unbaked beef pot pie can be frozen for several months. You can bake it directly from frozen or let it thaw in the fridge overnight and bake it chilled the next day.If you bake it directly from frozen, be sure to add additional time for the filling to get nice and hot and the crust to get golden brown.