Best 3 St Patricks Pie Recipes

ST. PATRICK'S DAY IRISH POTATO PIE

Steps:

• preheat oven to 400°F
• cook the potatoes in boiling water with the green food coloring added to the water, until tender and drain.
• in a skillet, fry bacon until crisp and lay out on paper towels to drain.
• trim onions so that you have the white part and about half of the green, wash well, and slice paper-thin.
• add onions to skillet and sauté in bacon grease over medium heat until soft.
• slice the boiled potatoes, and arrange half in the bottom of a pie plate.
• season with salt and pepper, 1/2 the garlic and 1/2 the parsley.
• layer with bacon, onion and one half of the cheese. cover with remaining potatoes and season again.
• cover with remaining cheese.
• bake for 30 minutes or until top is browned and cheese is melted.
• you can also layer in 1/2 pound of browned ground meat on top of each potato layer, if cooking for someone who won't eat a meatless meal.

ST PATRICK'S PIE

Steps:

• Peel potatoes and cut into cubes about 2 inches, and boil till fork tender but not mushy, drain and allow to dry off a bit you don't want them to wet, and set aside.
• Make pastry and put in the fridge for 20-30 minutes to rest.
• Heat the oven to 350f or 170c.
• Roll out pastry leaving enough aside for the lid between two sheets of greasproof paper and line a 8 inch pie dish with the pastry.
• In a bowl mix the cooled potato, diced cornbeef, onion and the seasonings together, turn over rather than stir to mix.
• put mix in the pie dish and roll out your lid as before wet the edge of the pie and crimp the edges together.
• whisk up the egg and gently brush over the top of your pie and cut two slits in the lid about 1/2 inch each, Ilike to grind a wee bit of sea salt on top.
• bake in the oven for about 20 -30 minutes or untill done.
• serve with steamed cabbage and good gravy and enjoy.

SHAMROCK PIE

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon zest and food coloring until smooth. Pour hot mixture into crust., In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.