Why Make This Recipe
Savory Irish Beef Sweet Potato Mini Pies are a delightful way to enjoy classic Irish flavors in a fun and portable format. These mini pies are not only tasty but also easy to make. They combine lean ground beef with sweet potatoes, making for a comforting dish that everyone will love. Perfect for gatherings or a cozy weeknight dinner, they are sure to impress family and friends alike.
How to Make Savory Irish Beef Sweet Potato Mini Pies
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup cooked and mashed sweet potato
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp tomato paste
- ½ cup beef broth
- 1 sheet puff pastry or pie dough, thawed if frozen
- 1 egg, beaten (for egg wash)
Directions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or mini pie molds.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2 to 3 minutes.
- Add the ground beef and cook until it is browned. Drain any excess fat if needed.
- Stir in the diced carrots, diced celery, thyme, rosemary, salt, and pepper. Cook for 5 minutes until the vegetables start to soften.
- Add the tomato paste and mix well. Pour in the beef broth and let it simmer for 5 to 7 minutes until the mixture thickens slightly.
- Stir in the mashed sweet potato until everything is well combined. Remove from heat and let it cool slightly.
- Roll out the puff pastry or pie dough and cut out rounds large enough to fit into the muffin tins, pressing them into the bottoms and up the sides.
- Spoon the beef and sweet potato filling into each crust-lined cup. Cut smaller rounds of pastry to cover the tops, sealing the edges. Don’t forget to cut a small slit in the top of each to allow steam to escape.
- Brush the tops with the beaten egg for a nice golden color.
- Bake for 20 to 25 minutes or until the pies are golden brown.
- Let them cool slightly before removing them from the pan and serving.
How to Serve Savory Irish Beef Sweet Potato Mini Pies
These mini pies are delicious served warm, straight from the oven. They can be enjoyed on their own or paired with a simple salad for a light meal. You can also serve them with a dollop of sour cream or a tangy dipping sauce for added flavor.
How to Store Savory Irish Beef Sweet Potato Mini Pies
To store leftover mini pies, let them cool completely, then place them in an airtight container. Keep them in the refrigerator for up to three days. You can also freeze the pies before baking. Just thaw them in the fridge overnight before baking them according to the directions.
Tips to Make Savory Irish Beef Sweet Potato Mini Pies
- For extra flavor, try adding some Worcestershire sauce or a splash of beer to the beef mixture.
- If you prefer, you can substitute ground turkey or chicken for the beef.
- Always check the pastry to ensure it is properly cooked and not too soggy.
Variation
You can easily customize these mini pies by adding your favorite vegetables like peas or bell peppers. For a vegetarian version, use lentils or a mix of your favorite veggies instead of beef.
FAQs
1. Can I use store-bought sweet potato mash?
Yes, you can use store-bought sweet potato mash to save time. Just make sure it is plain and not flavored.
2. Can I make these mini pies ahead of time?
Absolutely! You can prepare the filling and pastry in advance. Just assemble and bake them on the day you want to serve them.
3. How do I know when the pies are done?
The mini pies are done when the tops are golden brown and the filling is bubbling slightly.
Savory Irish Beef Sweet Potato Mini Pies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: None
Description
Delightful mini pies filled with ground beef and sweet potatoes, perfect for gatherings or cozy dinners.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup cooked and mashed sweet potato
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp tomato paste
- ½ cup beef broth
- 1 sheet puff pastry or pie dough, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or mini pie molds.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2 to 3 minutes.
- Add the ground beef and cook until it is browned. Drain any excess fat if needed.
- Stir in the diced carrots, diced celery, thyme, rosemary, salt, and pepper. Cook for 5 minutes until the vegetables start to soften.
- Add the tomato paste and mix well. Pour in the beef broth and let it simmer for 5 to 7 minutes until the mixture thickens slightly.
- Stir in the mashed sweet potato until everything is well combined. Remove from heat and let it cool slightly.
- Roll out the puff pastry or pie dough and cut out rounds large enough to fit into the muffin tins, pressing them into the bottoms and up the sides.
- Spoon the beef and sweet potato filling into each crust-lined cup. Cut smaller rounds of pastry to cover the tops, sealing the edges. Don’t forget to cut a small slit in the top of each to allow steam to escape.
- Brush the tops with the beaten egg for a nice golden color.
- Bake for 20 to 25 minutes or until the pies are golden brown.
- Let them cool slightly before removing them from the pan and serving.
Notes
These mini pies can be frozen before baking. Thaw overnight before following baking instructions.
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
