Irish Pot Pie
with lentils, carrots, and turnips
It's St. Paddy's Day, so we're making a hearty Irish pot pie packed with lentils and veggies. This is the perfect meal to bring you luck and warmth on this cold winter day.
Smarts: Frozen store-bought pie crusts or puff pastry is such a great shortcut for weeknight pot pies and savory tarts - just follow the thawing instructions.
- Lentils, uncooked - 1/2 cup
- Puff pastry / pie crust - 1
- Garlic - 3 cloves, minced
- Onions, small - 1, diced
- Carrots - 2, diced
- Turnips - 2, diced
- Cooking oil - 1 Tbsp
- Flour - 2 Tbsp
- Vegetable broth - 2 cups
- Milk, any type - 1 cup
- Bay leaves - 1
- Soy sauce, low-sodium - 1 Tbsp
- Peas (opt) - 1 cup
- Egg yolk (opt) - 1
- Preheat oven to 400F / 204C degrees.
- Heat a Dutch oven over medium-high heat.
- Add cooking oil and then garlic, onions, and lentils with a sprinkle of salt. Saute until onions are softened, ~3 minutes.
- Add carrots and turnips and cook for another 3 minutes. Add flour and stir until it’s all mixed through.
- Next add broth, milk, bay leaf, soy sauce, and peas. Bring to a boil (watch carefully because the milk will boil and spill over easily) and then simmer until the mixture starts to thicken, ~5 minutes. Season to taste with salt and pepper. If you like heat, add something spicy, like hot sauce, red pepper flakes, or harissa paste.
- Cook until lentils are tender, and then remove bay leaf, and transfer into a baker (a 9”x9” / 22.5 cm x 22.5 cm baker works well for 4 servings), and cover with puff pastry / pie crust (if it’s too big, trim with scissors). Pinch edges closed.
- If you want to do an egg wash for more golden browning, whisk an egg yolk with some water and brush onto puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden. Enjoy warm, right out of the oven!
What I did: I used 3 cups of beef stock which made the stew soupy. I still liked it. I browned the beef in arrowroot which scared me because it looked gloopy. I was afraid that would affect the stew, but it didn't. I added a few dashes of Frank's Original after the stew was done. What I didn't do: I meant to add the peas, but I forgot. I didn't use Guinness or red wine. I liked the recipe and would make it again. Next time I will decrease the amount of stock. This was my first time trying turnips, and I found them to be quite similar in texture and taste to potatoes. Nothing wrong with them.1 Helpful
Wonderful! Made exactly as written except used IPA instead of Guinness. I think Guinness would be even better, but didn't have on hand.0 Helpful
I added the potatoes in during the last hour.0 Helpful
It was tasty enough but it wasn't the hearty, stick to your ribs stew I was hoping for0 Helpful
So good and have leftovers. Doubled potatoes and used 1.5 lb of stew meat. No red wine, just Guiness. Perfect for our late St. Patty's Day celebration.0 Helpful
bland, added a lot of salt and pepper to it.0 Helpful
Added 1 tsp Worcestershire and 1 tsp sugar, 1/4 c Guinness, and 14 oz (only) beef broth. I didn't precook beef. No peas Fabulous and flavorful.0 Helpful