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Irish Beef Sweet Potato Mini Pies

Savory Irish Beef Sweet Potato Mini Pies for Cozy Nights

Delight in these Irish Beef Sweet Potato Mini Pies, a comforting and customizable dish perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 mini pies
Course: Dinner
Cuisine: Irish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef or substitute with lean ground lamb, turkey, or lentils
  • 1 tablespoon Olive Oil or avocado oil or butter
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1 large Carrot diced
  • 1 stalk Celery diced
  • 1 cup Mashed Sweet Potato or substitute with white potatoes or butternut squash puree
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary or use fresh herbs
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Tomato Paste or substitute with tomato sauce with reduced broth
  • 1 cup Beef Broth or chicken or vegetable broth
For the Crust
  • 1 package Puff Pastry or Pie Dough or crescent roll dough
  • 1 large Egg for egg wash

Equipment

  • Muffin tin or mini pie molds
  • large skillet
  • Rolling Pin
  • Round cutter or glass

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin or mini pie molds with olive oil.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until translucent.
  3. Add ground beef, breaking it apart. Cook for about 5-7 minutes until browned, stirring occasionally, and drain excess fat if necessary.
  4. Stir in diced carrot, diced celery, thyme, rosemary, salt, and black pepper. Sauté for another 5 minutes until vegetables soften.
  5. Mix in tomato paste and pour in beef broth, bringing to a gentle simmer for about 5-7 minutes.
  6. Remove from heat and fold in mashed sweet potato, allowing to cool slightly.
  7. Roll out puff pastry on a floured surface and cut out circles about 4 inches in diameter.
  8. Place pastry circles into the greased muffin tin, fill with beef and sweet potato mixture, and top with smaller rounds of dough. Seal edges and vent tops.
  9. Brush each pie with beaten egg for a golden finish. Bake for 20-25 minutes until golden brown.
  10. Allow to cool for 5 minutes before transferring to a wire rack. Serve warm.

Nutrition

Serving: 1mini pieCalories: 300kcalCarbohydrates: 28gProtein: 15gFat: 14gSaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Cool the filling slightly before filling the crusts to prevent soggy bottoms. For a crispy finish, consider double brushing with egg wash.

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