Dingle Pie

Name: Dingle Pie
Yield: serves 6
Cuisine: Ireland
Ingredients: 255 g chopped carrots; 2 tablespoons flour; 175 ml water; outside stalk of celery; salt and freshly ground pepper; 300 ml mutton or lamb stock; 450 g boneless lamb or mutton (from the shoulder or leg; keep bones for stock); 1 egg; 1 carrot; lamb bones from the meat; 255 g chopped onions; 1 good teaspoon cumin seed; a bouquet garni made up of a sprig of thyme, parsley stalks, a small bay leaf; 450 g flour; a pinch of salt; 255 g butter; 1 onion

Preparation info

serves
6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This is a favourite, adapted by my mother-in-law, Myrde Allen, from an old traditional recipe. It is wonderful served either hot or cold and makes marvellous picnic food. The secret is the cumin seed, a widely available spice, which is particularly good with lamb.

Ingredients

450 g boneless lamb or mutton (from the shoulder or leg; keep bones for stock)
255 g chopped onions

Europe
Ireland
Shanagarry
Main course
Supper
Pie

Method

If no stock is available, put the bones, carrot, onion, celery and bouquet garni into a saucepan. Cover with cold water and simmer for 3–4 hours to make a stock.

Cut all the surplus fat away from the meat and then cut the meat into small, neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut th