Introduction
There’s something truly magical about the smell of a savory pie baking in the oven, isn’t there? It’s a scent that instantly transports me back to cozy kitchens and warm family gatherings. And today, we’re diving into a recipe that’s pure comfort in every bite: Savory Irish Beef & Sweet Potato Mini Pies! These little hand pies are packed with tender, flavorful beef stew and topped with a sweet, creamy layer of mashed sweet potato, all tucked inside a flaky, golden crust. They’re perfect for a weeknight dinner, a weekend treat, or even for sharing with loved ones.
Why You’ll Love This Recipe
- Fast: While the beef filling simmers for a bit, the actual assembly of these mini pies is surprisingly quick!
- Easy: We’re simplifying things with a forgiving rough puff pastry and a straightforward filling.
- Giftable: Imagine gifting a box of these warm, homemade pies to a friend or neighbor – they’ll be absolutely thrilled!
- Crowd-pleasing: From kids to adults, everyone adores these savory and sweet flavor combinations.
Ingredients
Let’s get our mise en place ready! Gathering your ingredients is the first step to a successful and enjoyable baking adventure.
For the Rough Puff Pastry:
- 2 ¾ cups all-purpose flour: The foundation of our flaky crust.
- ½ teaspoon salt: To bring out all those delicious flavors.
- 1½ cups cold butter, cubed: The secret to those amazing layers! Make sure it’s super cold.
- ⅔ cup ice water: Again, keeping it cold is key for a tender pastry.
For the Pie Dough:
- 5 cups all-purpose flour: More of our trusty flour for the pie crust.
- 1 teaspoon salt: Just a little more flavor.
- 1 cup cold butter, cubed: More cold butter for that perfect texture.
- ¾ cup cold water: Our binding liquid.
For the Beef Filling:
- 2¼ pounds beef chuck, cut into 1-inch cubes: Chuck roast is perfect here for its tenderness when slow-cooked.
- 3 tablespoons olive oil, divided: For sautéing our aromatics and browning the beef.
- 1 large onion, chopped: Adds a lovely sweet and savory base.
- 4 carrots, peeled and diced: For sweetness and that classic stew flavor.
- 3 garlic cloves, minced: Because everything is better with garlic!
- 3 sprigs thyme: Earthy and aromatic, a perfect pairing for beef.
- 2 sprigs parsley: For a fresh, herbaceous note.
- 1 bay leaf: To deepen the savory flavor.
- 3 cups beef broth, divided: The liquid base for our rich stew.
- ½ cup brewed dark coffee: Adds incredible depth and complexity to the beef. Don’t skip this!
- 1 ounce bittersweet chocolate, chopped: A little secret ingredient that adds richness without making it taste like chocolate.
- 2 tablespoons soy sauce: For umami and a touch of saltiness.
- 1 tablespoon Worcestershire sauce: The magical ingredient that brings all the savory flavors together.
- 2 tablespoons steak sauce: Another layer of savory goodness.
- ¼ cup cornstarch: To thicken our delicious gravy.
- 3 tablespoons all-purpose flour: Works with the cornstarch to create a silky sauce.
- Salt and black pepper to taste: Seasoning is crucial for bringing out the best in every ingredient.
- 1 cup green peas (fresh or frozen): For a pop of color and sweetness.
- 1 large egg, divided (white and yolk separated): For a beautiful golden egg wash.
For the Sweet Potato Layer:
- 2 large sweet potatoes, peeled and cubed: Their natural sweetness is the perfect counterpoint to the savory beef.
- 3 tablespoons butter: To make them wonderfully creamy.
- 2 tablespoons honey: For a touch more sweetness and a lovely sheen.
- ½ teaspoon salt: To balance the sweetness.
- Black pepper, to taste: A pinch to add a subtle warmth.
How to Make It
Alright, let’s roll up our sleeves and get cooking! These steps might look a little long, but I promise, they’re super straightforward and totally worth it.
Step 1: Let’s Make That Pastry!
We’ll start with the pastry because it needs a little chill time. For the Rough Puff Pastry, just whisk together the flour and salt in a bowl. Then, cut in the cold butter with a pastry blender or your fingertips until it looks like coarse crumbs. Gradually add the ice water, mixing until the dough just starts to come together. Don’t overmix! Wrap it up in plastic wrap and pop it in the fridge for about 30 minutes.
Now, for the Pie Dough, it’s a similar process. Combine the flour and salt. Cut in the cold butter until it’s crumbly. Gradually add the cold water until the dough just forms. Divide this dough into two equal discs, wrap them in plastic, and chill them for at least 1 hour. This resting time is super important for a tender crust.
Step 2: Building the Flavorful Beef Filling
Pat those beef cubes nice and dry – this helps them brown better. Season them generously with salt and pepper. In a big pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Once browned, set the beef aside.
Add the remaining 2 tablespoons of olive oil to the pot. Toss in your chopped onion and carrots and let them cook until they start to soften, about 8-10 minutes. This is where all those delicious flavors begin to develop! Then, add the minced garlic and cook for just another minute until it’s fragrant.
Now, return the browned beef to the pot. Add the thyme sprigs, parsley sprigs, bay leaf, 2 cups of beef broth, that wonderful brewed coffee, chopped bittersweet chocolate, soy sauce, Worcestershire sauce, and steak sauce. Give it a good stir. Bring the whole mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook for 2 to 2½ hours, or until the beef is fall-apart tender. I like to check it around the 2-hour mark.
While the beef is simmering, let’s make a slurry to thicken our sauce. In a small bowl, whisk together the cornstarch, 3 tablespoons of flour, and the remaining 1 cup of beef broth. Once the beef is tender, stir this slurry into the beef mixture. Keep stirring gently until the sauce thickens beautifully. Now, fish out those thyme sprigs, parsley sprigs, and the bay leaf – they’ve done their job! Season with salt and pepper to your liking. Finally, stir in those green peas and let the filling cool slightly.
Step 3: The Sweet Potato Topping
While the beef filling is cooling, let’s whip up the sweet potato layer. Boil your cubed sweet potatoes in salted water until they’re nice and tender, usually about 15-20 minutes. Drain them really well, then mash them with the butter, honey, salt, and pepper until you have a smooth, creamy mash. It should be lovely and spreadable.
Step 4: Assembling Our Mini Pies
Preheat your oven to 375°F (190°C). Lightly grease your muffin tins – this will make getting those beautiful pies out so much easier. Take out one disc of your chilled pie dough. Roll it out and carefully line each cup of the muffin tin with a piece of dough. I like to press it gently up the sides. Then, fill each dough-lined cup about halfway with that delicious beef filling. Spoon a generous layer of the mashed sweet potato on top of the beef.
Step 5: The Grand Finale!
Now, take your second disc of pie dough and roll it out. Use a round cutter (or a knife) to cut out circles that are just a little larger than the muffin tin cups. Place these circles on top of the sweet potato layer. Gently press and crimp the edges of the top and bottom crusts together to seal them up. I like to use a fork for a nice decorative edge. Don’t forget to cut a small slit or vent in the top of each pie so steam can escape – this prevents them from puffing up too much.
In a small bowl, whisk the egg yolk with 1 tablespoon of water. This is our egg wash! Brush the tops of the mini pies with this mixture. It will give them a beautiful, golden-brown finish as they bake.
Bake for 20-25 minutes, or until the crust is beautifully golden brown and the filling looks bubbly. Let them cool slightly in the muffin tin before carefully removing them. These are best served warm!
Substitutions & Additions
Baking is all about making it your own! Here are a few ideas:
- Beef: If you don’t have beef chuck, you could try stewing lamb or even a hearty mushroom and lentil mix for a vegetarian option.
- Sweetener: Maple syrup can be used instead of honey for the sweet potato mash.
- Veggies: Feel free to add other root vegetables like parsnips or turnips to the beef filling.
- Spice: A pinch of cayenne pepper in the beef filling can add a little kick.
- Crust Shortcut: If you’re short on time, store-bought puff pastry or pie crust can be used, though homemade is always a treat!
Tips for Success
A few little tricks can make all the difference:
- Keep it Cold: The colder your butter and water are for the pastry, the flakier your crust will be.
- Don’t Overwork the Dough: Overmixing develops the gluten too much, leading to a tough crust. Just mix until it just comes together.
- Cool the Filling: Letting the beef filling cool slightly before assembling helps prevent the pastry from becoming soggy.
- Prep Ahead: You can make the beef filling and the sweet potato mash a day in advance and store them in the refrigerator. This makes assembling the pies on baking day a breeze!
- Freezing: These mini pies freeze beautifully! Once cooled, wrap them tightly and freeze. Reheat in a moderate oven until warmed through.
How to Store It
Once your delicious mini pies have cooled completely, you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them in a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until warmed through and the crust is crisp again.
FAQs
Can I make these pies in a larger size?
Absolutely! You can certainly adapt this recipe for larger, individual pies or even one big family-sized pie. You’ll just need to adjust the baking time accordingly.
Why is my pastry tough?
This usually happens if the dough is overworked or if the butter has melted. Make sure to keep everything as cold as possible and handle the dough gently.
Can I freeze the assembled, unbaked pies?
Yes, you can! Assemble the pies, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
What kind of beef is best for this recipe?
Beef chuck is ideal because it has enough fat and connective tissue to become incredibly tender and flavorful when slow-cooked. Other stewing cuts would also work well.
Irish Beef & Sweet Potato Mini Pies
Equipment
- Muffin tin
- Large pot or Dutch oven
- Small bowl
- pastry blender
- Rolling Pin
- round cutter
Ingredients
Rough Puff Pastry
- 2.75 cups all-purpose flour The foundation of our flaky crust.
- 0.5 teaspoon salt To bring out all those delicious flavors.
- 1.5 cups cold butter cubed. The secret to those amazing layers! Make sure it's super cold.
- 0.67 cup ice water Again, keeping it cold is key for a tender pastry.
Pie Dough
- 5 cups all-purpose flour More of our trusty flour for the pie crust.
- 1 teaspoon salt Just a little more flavor.
- 1 cup cold butter cubed. More cold butter for that perfect texture.
- 0.75 cup cold water Our binding liquid.
Beef Filling
- 2.25 pounds beef chuck cut into 1-inch cubes. Chuck roast is perfect here for its tenderness when slow-cooked.
- 3 tablespoons olive oil divided. For sautéing our aromatics and browning the beef.
- 1 large onion chopped. Adds a lovely sweet and savory base.
- 4 carrots peeled and diced. For sweetness and that classic stew flavor.
- 3 cloves garlic minced. Because everything is better with garlic!
- 3 sprigs thyme Earthy and aromatic, a perfect pairing for beef.
- 2 sprigs parsley For a fresh, herbaceous note.
- 1 bay leaf To deepen the savory flavor.
- 3 cups beef broth divided. The liquid base for our rich stew.
- 0.5 cup brewed dark coffee Adds incredible depth and complexity to the beef. Don't skip this!
- 1 ounce bittersweet chocolate chopped. A little secret ingredient that adds richness without making it taste like chocolate.
- 2 tablespoons soy sauce For umami and a touch of saltiness.
- 1 tablespoon Worcestershire sauce The magical ingredient that brings all the savory flavors together.
- 1 tablespoon steak sauce Another layer of savory goodness.
- 0.25 cup cornstarch To thicken our delicious gravy.
- 3 tablespoons all-purpose flour Works with the cornstarch to create a silky sauce.
- Salt and black pepper to taste. Seasoning is crucial for bringing out the best in every ingredient.
- 1 cup green peas fresh or frozen. For a pop of color and sweetness.
- 1 large egg divided (white and yolk separated). For a beautiful golden egg wash.
Sweet Potato Layer
- 2 large sweet potatoes peeled and cubed. Their natural sweetness is the perfect counterpoint to the savory beef.
- 3 tablespoons butter To make them wonderfully creamy.
- 2 tablespoons honey For a touch more sweetness and a lovely sheen.
- 0.5 teaspoon salt To balance the sweetness.
- Black pepper A pinch to add a subtle warmth.
Instructions
- For the Rough Puff Pastry, whisk together the flour and salt in a bowl. Cut in the cold butter with a pastry blender or your fingertips until it looks like coarse crumbs. Gradually add the ice water, mixing until the dough just starts to come together. Don't overmix! Wrap it up in plastic wrap and pop it in the fridge for about 30 minutes.
- For the Pie Dough, combine the flour and salt. Cut in the cold butter until it's crumbly. Gradually add the cold water until the dough just forms. Divide this dough into two equal discs, wrap them in plastic, and chill them for at least 1 hour. This resting time is super important for a tender crust.
- Pat the beef cubes nice and dry. Season them generously with salt and pepper. In a big pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Once browned, set the beef aside.
- Add the remaining 2 tablespoons of olive oil to the pot. Toss in your chopped onion and carrots and let them cook until they start to soften, about 8-10 minutes. Then, add the minced garlic and cook for just another minute until it's fragrant.
- Return the browned beef to the pot. Add the thyme sprigs, parsley sprigs, bay leaf, 2 cups of beef broth, brewed coffee, chopped bittersweet chocolate, soy sauce, Worcestershire sauce, and steak sauce. Stir. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 to 2½ hours, or until the beef is fall-apart tender.
- In a small bowl, whisk together the cornstarch, 3 tablespoons of flour, and the remaining 1 cup of beef broth to make a slurry. Once the beef is tender, stir this slurry into the beef mixture. Keep stirring gently until the sauce thickens. Remove the thyme sprigs, parsley sprigs, and bay leaf. Season with salt and pepper to your liking. Stir in the green peas and let the filling cool slightly.
- Boil your cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain them well, then mash them with butter, honey, salt, and pepper until smooth and creamy.
- Preheat your oven to 375°F (190°C). Lightly grease your muffin tins. Roll out one disc of pie dough and line each cup of the muffin tin. Fill each dough-lined cup about halfway with the beef filling. Spoon a generous layer of mashed sweet potato on top of the beef.
- Roll out the second disc of pie dough. Cut out circles larger than the muffin tin cups. Place these circles on top of the sweet potato layer. Gently press and crimp the edges to seal them. Cut a small slit or vent in the top of each pie.
- In a small bowl, whisk the egg yolk with 1 tablespoon of water for the egg wash. Brush the tops of the mini pies with this mixture.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let them cool slightly in the muffin tin before removing. Serve warm.