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Savory Irish Beef & Sweet Potato Mini Pies

Name: Savory Irish Beef & Sweet Potato Mini Pies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Irish
Ingredients: 1 lb ground beef; 2 medium sweet potatoes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 1 cup beef broth; 2 tsp Worcestershire sauce; 1 tsp thyme; 1 tsp rosemary; Salt and pepper to taste; 1 package puff pastry; 1 egg (for egg wash)

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These Savory Irish Beef & Sweet Potato Mini Pies are a cozy, hand-held comfort food that balances rich, savory beef with the natural sweetness of roasted sweet potatoes. The puff pastry bakes up golden and flaky, giving each bite a crisp shell that yields to a warm, savory filling. They smell like home — a mix of browned beef, rosemary, and sweet potato — and feel hearty and satisfying on the tongue. They’re perfect for a family dinner, a game-day snack, or a plate of party appetizers.

Recipe Information

Prep Time: 20 minutes
Cook Time: 40 minutes (15 minutes stovetop + 25 minutes baking)
Total Time: 60 minutes
Servings: 8 mini pies
Difficulty Level: Easy

Nutrition Information

(approximate per serving)

Calories per serving: 310 kcal
Protein: 13 g
Carbohydrates: 22 g
Fat: 19 g
Fiber: 2 g
Sugar: 2 g
Sodium: 480 mg

Why Make This Savory Irish Beef & Sweet Potato Mini Pies

These mini pies marry classic Irish savory flavors with a modern twist — sweet potato adds color, creaminess, and an earthy sweetness that pairs beautifully with beef and herbs. They’re portable, crowd-pleasing, and visually appealing with their golden, flaky crust. You’ll love the contrast of the crisp pastry and the soft, well-seasoned filling. They make a comforting weeknight dinner and also shine as party finger food.

How to Make Savory Irish Beef & Sweet Potato Mini Pies

This recipe is straightforward: brown the beef, simmer with sweet potato and herbs until tender, then tuck the filling into circles of puff pastry and bake until golden. Keep your filling thick so the pies don’t leak. Chill the filling a bit if it’s very wet before assembling. For a lighter crust, use a thinner puff pastry or cut larger circles to spread the filling across fewer pies.

Ingredients:

1 lb ground beef
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
2 tsp Worcestershire sauce
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
1 package puff pastry
1 egg (for egg wash)

Directions:

Step 1: Preparation

Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small, even cubes so they cook quickly. Chop the onion and mince the garlic. If the puff pastry is frozen, thaw it in the refrigerator per package instructions. Lightly beat the egg for the egg wash and set aside.

Step 2: Mixing

In a large skillet over medium heat, add the ground beef. Break it up and cook until browned and mostly cooked through. Drain excess fat if the pan is very greasy. Add the chopped onion and minced garlic and sauté until the onion is soft and translucent, about 3–4 minutes.

Step 3: Cooking

Stir in the diced sweet potatoes, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer. Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 12–15 minutes. Remove the lid and cook a few minutes longer to reduce excess liquid so the filling is thick and not runny. Taste and adjust seasoning. Let the filling cool slightly before assembling so it’s easier to handle.

Step 4: Finishing

Roll out the puff pastry on a lightly floured surface and cut into circles (about 3–4 inches in diameter for mini pies). Place a spoonful of the beef and sweet potato mixture in the center of each circle. Fold the circle over to form a half-moon or place another circle on top and crimp the edges tightly with a fork to seal. Place pies on a baking sheet lined with parchment. Brush each pie with the beaten egg for a glossy, golden finish. Cut a small vent in the top of each pie to release steam. Bake for 20–25 minutes or until the pastry is puffed and deep golden brown. Let cool for 5 minutes before serving.

How to Serve Savory Irish Beef & Sweet Potato Mini Pies

Serve warm so the filling is soft and the pastry is crisp. They pair nicely with a simple green salad, tangy coleslaw, or a dollop of sour cream or plain yogurt to cut the richness. For a pub-style spread, offer mustard or a chutney on the side. These pies also make a tasty lunch — pack one with a crisp apple and a handful of salad greens. For a fun twist, serve them with a side of roasted root vegetables.

You might also enjoy pairing these with a quick sweet-potato snack recipe like this air-fryer version for a full-themed meal: air-fryer sweet potato chicken nuggets.

How to Store Savory Irish Beef & Sweet Potato Mini Pies

Short-term: Store cooled pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the pastry.
Freezing: Freeze baked pies on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 18–25 minutes, covering with foil if they brown too quickly.
Make-ahead: Prepare the filling up to 2 days in advance and refrigerate. Assemble and bake on the day you plan to serve for the best texture.

Expert Tips for Perfect Savory Irish Beef & Sweet Potato Mini Pies

Dice sweet potatoes small (about 1/2-inch) to ensure they cook quickly and evenly.
Drain excess fat from the beef to prevent soggy pastry. Alternatively, use lean ground beef.
Reduce filling liquid by simmering uncovered a few minutes — the filling should be thick so pies hold their shape.
Chill the filling briefly if it’s too hot; warm filling can melt the pastry and make sealing difficult.
Use an egg wash for a richly colored crust. For a dairy-free option, brush with milk or oil.
Crimp edges well and cut vents to avoid burst pies during baking.
If puff pastry is large, cut fewer, larger circles for hand pies or more, smaller ones for appetizers.

Delicious Variations

Irish Lamb & Sweet Potato: Swap ground beef for ground lamb and add a pinch of allspice for a richer flavor.
Cheesy Twist: Stir in 1/2 cup shredded cheddar into the filling for a melty texture.
Vegetarian Option: Use cooked lentils or finely chopped mushrooms instead of beef; increase broth slightly and add a splash of soy sauce.
Spicy Kick: Add 1/4 tsp cayenne or a chopped jalapeño for heat.
Herby Swap: Substitute parsley and sage for thyme and rosemary for a fresher herb profile.

Frequently Asked Questions

Can I use frozen sweet potato cubes instead of fresh?
- Yes. Use thawed frozen sweet potato cubes and adjust cooking time until tender. They may release more moisture, so reduce liquid or simmer longer to thicken the filling.
What puff pastry is best for these pies?
- Store-bought puff pastry sheets work well and are quick. Look for all-butter pastry for richer flavor, or regular for a budget-friendly option. Thaw according to package instructions for best handling.
How do I prevent the pastry from getting soggy?
- Drain excess fat from the cooked beef, reduce excess liquid by simmering the filling uncovered, and let the filling cool slightly before filling the pastry. Also bake on a hot sheet and flip halfway if needed for even browning.
Can I make these ahead of time for a party?
- You can prepare the filling a day in advance. Assemble the pies right before baking for the flakiest result, or bake them ahead and reheat in the oven before serving.
Are these suitable for freezing?
- Yes. Freeze baked pies on a tray until firm, then store in freezer bags for up to 2 months. Reheat from frozen in a preheated oven until hot and crisp.
Can I use a different meat?
- Absolutely. Ground lamb, turkey, or chicken work fine. Adjust seasonings — lamb prefers bolder herbs, turkey or chicken may benefit from extra Worcestershire or a splash of soy sauce.

Conclusion

These Savory Irish Beef & Sweet Potato Mini Pies are golden, flaky, and filled with a warm, herb-scented mix of beef and sweet potato — perfect for cozy dinners or sharing at a gathering. They’re forgiving, adaptable, and full of comforting flavor. If you want the original recipe source or an easy reference while you cook, check out the full recipe here: Savory Irish Beef & Sweet Potato Mini Pies. Give them a try — they’ll likely become a new favorite in your rotation.