Cambria Style

St. Pat’s Drunken Kale Meat Pie

  • Written by Chef Mike Ward
  • February, 2016

It’s called “drunken pie” because it’s so easy you can make it drunk.
The booze is optional (and it cooks off) so it’s great for kids too.

A recipe by CHEF MIKE WARD

PREP TIME: 25 minutes | SERVES: 4


2 lbs. of ground beef or bison
1 bunch of Kale
1 cup of peas (frozen are great)
1 chopped onion
1 chopped carrot
1 clove of garlic
1 tsp. of cumin
Splash of ketchup
1 can of Guinness (or 2 cups of beef/chicken stock, or any dark beer)
1 bay leaf
2 tbsp of corn flour in a splash of cold water (optional


*Set your oven to 450 degrees. In an oven proof pan add a splash of olive oil, carrots, onions, meat and cumin. Once browned off add beer (or stock) and ketchup. Let reduce for a 3/5 minutes then add corn flour. Let simmer very gently until mixture thickens a little.

Meanwhile… in a pot add a healthy whack of olive oil, finely sliced garlic, finely chopped kale and peas. Heat until wilted, add salt/pepper.

Top your meat filling with the kale and peas, slide into oven for 20 minutes with lid on. I love this dish served with a decent dollop of hot mustard next to it (my fav is Maille spicy dijon), AND it tastes even BETTER the next day.

Discover more versatile recipes from Chef Mike Ward