Looking for something special to serve for
family dinner on St.
Patrick’s Day?
Diane Sheya brings us a traditional Irish
dinner with cabbage, potatoes
and beef, all wrapped in a flaky crust.
Irish Beef Hand Pies
1 tablespoon oil
¼ head green cabbage, shredded
½ pound red potatoes, scrubbed and diced
1 pound ground beef chuck
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
Sea salt and freshly ground pepper
All-purpose flour for rolling
2 piecrusts (9 inches each), homemade or store-bought
1. Preheat oven to 400˚F. In a medium saucepan, heat oil over medium; add cabbage and
potatoes. Cook until beginning to brown, 7-8 minutes. Remove from the pan and set aside.
Add the beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
Drain fat from pan. Add the cabbage and potatoes back into the pan. Stir in tomato paste,
Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about
15 minutes. Lightly mash the potatoes with a fork. Season with salt and pepper. Let cool
completely.
2. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4
equal squares. Place ½ cup filling on one half of each square, leaving a ½ inch border
around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges
with a fork to seal. With a paring knife, cut 3 small vents in each.
*Yield: 8 Serves: 4
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