Pasties | One Essential Meat + Potato Meal You Didn’t Know You Were Missing

Pastie (Pasty) — have you heard of it? Possibly not. Which is crazy to think. This is a recipe that originated in Northern Ireland and traveled across the water to the working class of England and then rooted itself once more in the mining areas of America back in the 1800’s.

This is a SIMPLE yet DELICIOUS recipe that has fed many generations of miners, my family included. It can be dressed up, dressed down, made into a personal size or enlarged (like this one) to feed an entire family. However you do it, I’m telling you this is going to be a staple in your house from the moment you first try it.

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Pasties are pies filled with meat and various vegetables. The perfect meal for any hard-working soul that needs an easy and quick fix for the whole family. Watch the video below to see just how easy this is to make. Try it out and let me know what you think! I know what I’m making for dinner tonight (the leftovers – and by that I mean the second pie I made at the same time! haha). This recipe is Gluten Free (by choice of appropriate crust), Milk Free, Peanut Free.

Pasties Recipe

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Pasties: An Old Miner’s Meal

Prep Time: 10 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 40 mins

Pie Ingredients

  • 1 Package Premade Pie Crust or enough handmade dough for 1 pie (Can be made with gluten free crust)
  • 1 Small package Tenderized Stew Meat (Costco package can make 2 pies)
  • 1 Medium Onion chopped (Any Kind)
  • 1 Cup Sliced Mushroom (any Type)
  • 2 Tbsp Parsley (Fresh or Dried)
  • ¼ cup Worcestershire Sauce (The amount here is per taste preference)
  • 1-1/2 tsp Kosher Salt or Table Salt
  • 1 tsp Pepper
  • 3 Tbsp Salted Butter

Butter Sauce Ingredients

  • 4 cups Water
  • 5 Tbsp Salted Butter


  • Preheat oven to 350 degrees F.
  • Pull out the pie crust from the fridge and let them reach room temperature before using.
  • Wash and chop all vegetables: Potatoes, Onions, Mushrooms, Parsley and anything else you would like to add in. These are all RAW and uncooked.
  • Sprinkle salt and pepper on the vegetables slowly, mixing as you go in order to spread the spices throughout.
  • Now grab a medium sized mixing bowl. Place the tenderized meat in. If your grocery store doesn’t sell tenderized stew meat, it’s ok. Put some tenderizer on the meat at home or skip it all together. Although it does make the finished meal that much better!
  • Douse the stew meat with Worcestershire sauce. Now this tuff is potent, so don’t overdo it. You can always add more on top after the pie is baked.
  • Lay a piece of parchment paper on top of a baking sheet. DO NOT USE A PIE PAN HERE. The pie pan might sound like a good idea in theory, but in practice it causes all sorts of cooking time issues and soggy crust issues.
  • Lay out your bottom pie crust. If you are making two pies you can squeeze them both onto one cookie sheet.
  • Now mound your ingredients on the bottom crust, in this order: Potatoes on bottom, then onions, then mushrooms, the stew meat on top. Order matters here. The juices from the meat and the flavor from the small vegetables will soak down into the potatoes on the bottom. Nobody like bland potatoes, amiright? This is going to look like there is no way all of this will possibly fit into one pie. Most of the time it does. Sometimes you may need to sacrifice some potatoes. But fit as much as you can in there while leaving about 1/2 “ around the sides to join the pie crusts together.
  • Douse the pie filling again with Worcestershire sauce. Don’t miss out on that flavor. Several shakes will do.
  • Lay three 1 Tbsp pieces of butter near the top of the pie. This is going to melt down and add allllll the deliciousness into the veggies and meat below. I am so hungry writing this recipe guys. You don’t even know.
  • Now if you didn’t use any tenderizer on that meat, sprinkle some salt on now.
  • Cover the pie with the remaining pie crust. Pinching the crusts together at the bottom, all the way around.
  • Cut three pie slits in the crust on top. This is going to vent the perfect amount of moisture out of the pie as it cooks.
  • Put it in the oven and bake for around 1-1/4 to 1-1/2 hours. This cook time does vary with high altitude. So cook as long as you can up to 1-1/2 hours, watching to make sure the top crust isn’t getting burned or too brown. If it starts to burn the crust past an hour, take it out and check the potatoes to make sure they are done. If not, throw some foil on top and put it back in the oven to finish.
  • Check the Potatoes with a fork before serving. If it isn’t quite done, pop it back into the oven for a little bit longer.

Butter Sauce

  • Bring 4 cups of water and 5 Tbsp of salted butter to a boil and cook until the butter is melted. Set aside.


  • Serve the meat pie in slices and pour the butter sauce over the top. Add more salt, pepper or Worcestershire sauce to taste.
  • Enjoy! I know this recipe will now remain in your book forever. You’re welcome.

Just a note: You can also make this into small personal hand pies (more traditionally done) to be taken to work for lunch, etc. Cook times will vary in that case and are dependent on the size of each hand pie.

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