Did you know today is National Pi Day? March 14th and one of the most important mathematical constants overlap for one big high five of awesome. You know, the area of a circle is equal to π times the square of the radius of the circle and pies of various kinds should be consumed? Exactly. In honor of 3.14 and the upcoming St. Patrick’s Day, I thought it only appropriate to put a spotlight on the meat pie. Naturally.

I didn’t experience the wonder of the meat pie until my first trip to Australia about 7 years ago. Let’s talk about some food magic here. Especially for someone like me who gives preferential treatment to all things savory. Pastry dough and saucy meats?! Yes please. Sadly, upon introduction I was visually unimpressed. Insulted, almost. It was flat, greasy and loosely wrapped in foil…it was pathetic. Come to think of it, I’m pretty sure my first pie came from a corner quicky-mart in the middle of the night.

Not glamorous people, nor am I feeling ashamed. That’s just how first meat pies happen some times.

Regardless of my low expectations, I smothered that curry chicken pie in tangy Aussie ketchup and —-> holller!

No question…Meat pies for life!

Recipe: Lamb Curry Meat Pie w/ Minted Pea Smash

For this circular celebration I wanted to create a pie a little out of the ordinary while still incorporating the meat, peas and potato staples we’re all familiar with in Irish fare. May I introduce you to my Lamb Curry pie topped with minted pea smash? He’s real handsome. You’re parents will love him. You can thank me in the morning.


  • 3/4 LBS Lamb Boneless Top Round, cut into 1 inch chunks
  • 3 Cloves Garlic, minced
  • 1/2 White Onion, roughly chopped
  • Spices: 1/2 TSP Turmeric, 1/2 TSP Cumin, 1/2 TSP Ginger
  • 1/4 Cup Fresh Cilantro, chopped
  • 1 TBS Red Curry Paste
  • 2 Organic pre-made frozen pie crusts
  • 3 Yukon Gold Potatoes
  • 1 1/2 Cup Fresh Peas
  • 1 Bunch of Mint
  • Olive Oil


  1. Cut Lamb into 1 inch chunks & rub with spices, add a splash of olive oil to even the mixture
  2. In skillet, sauté garlic, onion until translucent in olive oil, adding in lamb and spices mixture continue to stir until cooked
  3. Chicken broth can be added as needed to keep sauce thick

Pie crust and assembly:

  1. Cut pie “tops” by placing ramekin onto crust and outline with knife
  2. Create the pie crust with remaining scraps of pie dough
  3. Boil potatoes until cooked, drain
  4. Place chopped potatoes and lamb mixture, into each ramekin, cover with pie dough tops and pierce 3 vent slits
  5. Bake at 400 for 45 minutes, or until golden brown

 Minted Pea Smash Topping:

  1. Cook 1 1/2 cup fresh peas, drain
  2. In food processor add one bunch mint and a splash of olive oil, blend
  3. Toss 2 TBS mint mixture with cooled peas and smash slightly with fork
Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings: 2

This pie is perfection! Easy on the eyes, harmonious flavors, unexpected twists. It’s like a first date that went really, really well. You’ll be surprised, pleased and ready for more. With just the right amount of heat and spices from the curry mixture, paired with refreshing coolness of  mint and peas, this dish is AH! and perfect for any time of  year. I love when crazy ideas and dreams actually work out in the kitchen. {happy dance}

And let me straight out tell you I am no pastry master. Do yourself a solid and buy some pre-made pie crusts in the freezer section. To eliminate all pie-making anxiety, simply cut a top by flipping over your ramekin to create a stencil on the larger pie crust and use the remaining scraps to piece together a crust on the inside.

No one sees the inside. Trust me.

So how are you celebrating Pi Day and Saint Patrick’s Day? Will pies be involved? Did you just buy a 10 pound bag of potatoes? Will you get all crazy and dye something green?

Spill, I won’t judge.