This Irish Stew Quiche filling that goes great with the Irish Soda Bread Crust, especially for your special St. Patrick’s Day celebration. This one takes a little effort but is well worth it because of the savory slow cooked filling base. As always, this recipe is enough for 2 quiches.
Serves: 16 – 22
Ingredients
- 1 pound lean boneless lamb
- 1 tablespoon cooking oil
- 1-1/2 cup peeled turnip cut into 1/2-inch pieces (2 medium)
- 1-1/2 cup carrot cut into 1/2-inch pieces (3 medium)
- 1-1/2 cup peeled potato cut into 1/2-inch pieces (2 medium)
- 1/2 medium onion, cut into wedges
- 1 cup quick-cooking tapioca
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme, crushed
- 3 cups beef broth
- 1 cup of shredded Irish Cheddar Cheese
Directions
- Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Then in a 3 1/2- or 4-quart slow cooker stir together turnip, carrot, potato, onion, tapioca, salt, pepper, and thyme. Add the beef broth and stir. Add the browned lamb and stir.
- Cover and cook on the low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Skim the grease off the top when this is all cooked, and save 2 tablespoons of the grease.
- In a large pot, add the grease you saved in the previous step and add 2 tablespoons of white flour and stir on medium-high heat until the mixture is browned.
- Add all of the contents of the slow cooker into the pot and stir. Reduce heat to a low medium heat and simmer uncovered to reduce until the gravy is thick.
- Remove from heat and allow to cool. You should have 1 quart of stew.
Final Assembly and Cooking
- Preheat your oven to 375 F.
- Prepare the Base Quiche Mix and combine with the stew, mixing thoroughly.
- Pour into your prepared pie crusts and top with 1/2 cup of shredded Irish Cheddar Cheese on each pie.
- Into the oven the pies go for 40 minutes or until the cheese starts to turn a little brown.