Actually historically served in Dingle, Ireland during Lammas (the feast of apples), I added Dingle pies to my Samhain feast to accompany the colcannon. Colcannon is usually a main dish, but I have a family full of picky eaters so I searched for a recipe that was might be a little more universal to appeal to the tastes of the picky eaters.
- 1 lb boneless mutton OR lamb
- 1 large onion diced
- 2 large carrots diced
- 1 large potato diced
- 2 sticks celery diced
- 1 egg beaten
- salt to taste
- ground black pepper to taste
- 2-4 sheets pie crust depends on size of your pies
- Trim any fat or gristle from the meat and cut it up into very small pieces.
- Place in a large bowl and add the diced onion, carrots, potato and celery. Mix well and season with salt and freshly ground pepper.
- Preheat oven to 350ºF.
- Cut preferred shape of pie bottoms and tops. I did heart shapes and was able to get 8 small pies and 6 large pies. Divide the meat and vegetable mixture between the bottoms, pilling it in the middle of each.
- Lay the tops over the bottom and pile and pinch edges together by pleating or using a fork.
- Make a small hole in the top of each pie to let out the steam.
- Brush with beaten egg and slide the pies on to baking sheets.
- Bake in preheated oven for an hour.
- Serve hot or cold.
Everyone surprised me with how much they ate up the colcannon, but I guess that just goes to show it doesn’t hurt to experiment with food, even with a ton of special diets or food preferences. XD