Ballymaloe Irish Stew

In her Ballymaloe Cookbook (1977), Myrtle Allen discusses the question of carrots in the Irish Stew – everyone she asked says they did put them in. Her mother did, as did everyone in Shanagarry. It seems to have been common practice in the south and Myrtle noted that they were used as far north as [...]

Dingle Pie

Serves 6 1 lb (450 g) boneless lamb or mutton (from the shoulder or leg; keep bones for stock) 9 ozs (255 g/2 1/4 cups) chopped onions 9 ozs (255 g/1 3/4 cups) chopped carrots 2 good teaspoons cumin seed 10 fl ozs (300 ml/1 1/4 cups) mutton or lamb stock 2 tablespoons (2 American [...]

Mary Keane’s Listowel Mutton Pies

The way Listowel mutton pies are eaten is unique. The pastry is quite robust because of the small proportion of shortening to flour, but not at all fragile. A big pot of mutton broth is made from the bones with maybe an onion or two added. On race day, the pies are slipped, a couple [...]

Kerry Pies

Years ago when my mother-in-law, Myrtle Allen, began to collect old Irish recipes, this was one of the first to arouse her curiosity. Mutton pies, made in Kerry, were served at the famous Puck Fair in Killorglin in August, and taken up the hills when men were herding all day. Traditionally they were cooked in [...]