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Savory Irish Beef & Sweet Potato Mini Pies Recipe

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3.8 from 2 reviews

Savory Irish Beef & Sweet Potato Mini Pies are hearty, hand-held pies filled with a rich ground beef and vegetable filling, topped with creamy sweet potato mash inside a golden, flaky crust. These mini pies are perfect for cozy dinners, parties, or meal prep, offering a comforting blend of traditional Irish-inspired flavors in a convenient, delicious package.

Ingredients

For the filling:

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beef broth
  • Salt and black pepper, to taste
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried herbs

For the topping:

  • 2 cups sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 2–3 tablespoons milk or cream
  • Salt and pepper, to taste

For the crust:

  • Refrigerated pie dough or puff pastry sheets
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or mini pie pan to prepare for baking the mini pies.
  2. Cook Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a pot of salted water until fork-tender, about 10–12 minutes. Drain well and mash with butter, milk or cream, salt, and pepper. Set aside this creamy sweet potato mash for topping.
  3. Prepare Filling: In a skillet over medium heat, brown the ground beef until fully cooked. Add diced onion, minced garlic, and diced carrots, sautéing until the vegetables are tender and aromatic.
  4. Add Flavorings: Stir in tomato paste, Worcestershire sauce, and thyme. Season with salt and black pepper to taste. Pour in the beef broth and simmer the mixture until it thickens slightly to a rich, savory filling. Fold in frozen peas and heat through gently.
  5. Form Crust Bases: Roll out refrigerated pie dough or puff pastry sheets and cut them into circles large enough to line the cups of the muffin tin. Press the dough circles into each cup to create the crust bases.
  6. Fill Pies & Top: Spoon the prepared beef and vegetable mixture evenly into each dough-lined cup. Top each filled pie with a spoonful of the mashed sweet potato.
  7. Optional Decoration & Egg Wash: Optionally, place a small dough circle or lattice strip on top of the mashed sweet potato and brush all exposed dough surfaces with beaten egg to achieve a glossy, golden finish during baking.
  8. Bake: Bake the pies for 25–30 minutes, or until the crusts are golden brown and crisp.
  9. Cool and Serve: Allow the mini pies to cool slightly in the tin before carefully removing them. Serve warm for the best taste experience.

Notes

  • Top with shredded cheddar cheese before baking for extra richness.
  • Substitute ground lamb or a beef-lamb mix for a traditional Irish flavor.
  • Use leftover mashed sweet potatoes or regular mashed potatoes instead of freshly made mash.
  • For a shortcut, pre-made mashed sweet potatoes work well—ensure they’re thick before topping the pies.

Find it online: https://recipesbyliza.com/savory-irish-beef-and-sweet-potato-mini-pies-recipe/