Irish Meat and Potato Pie

red skin potatoes

carrots, chopped

small onions, sliced

green cabbage

beef broth

tomato paste

bottle Guinness Draught

flour

minced garlic

strips of bacon, crumbled

Worcestershire sauce

lamb (or ground beef, or meat of choice)

sheet of puff pastry

egg + 1 cup of water, for brushing the pastry

Preheat your oven to 400 F. Wash and chop the potatoes and carrots. Peel and chop the onions.

Fry the bacon in a large pot until crumbly then remove from the pot but reserve the grease. Add the potatoes and cook until beginning to brown then add the carrots and onions. Saute until softened, or about 8 minutes.

Add the tomato paste, garlic, and stir. Toss in meat and then the flour and stir until the flour is coating all of the ingredients.

Next add the broth, Worcestershire sauce, and Guinness. Bring to a boil for 5 minutes then cover and reduce heat to a simmer. Cook, while stirring occasionally, for about 20 minutes.

Spoon the stew into ramekins and allow to cool for 15 minutes while you measure and cut the puff pastry. Combine the egg and water in a small bowl and brush the tops of the ramekins with the egg mix.

Press the puff pastry onto the top of each ramekin and brush with the egg mix. Then place into the oven for about 20-25 minutes, or until the puff pastry is golden brown.

Remove from the oven and allow to cool for a few minutes - the insides will be extremely hot! Like delicious hot lava.

Once cooled slightly, served with an ice cold Guinness, and enjoy!