The Donovan’s Irish Pasties

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Irish Pasties are a MUST in our family every St. Patrick’s Day.  Butch and Dottie introduced Pasties to us about 20 years ago and we have been making them ever since.. even when it’s not St. Patrick’s Day!  Irish Pasties are roast and potato filled flaky pastry that is drizzled with or dipped in a savory roast beef gravy.  They are seriously to die for.

The Donovan's Irish Pasties

Our sister Elise married into the Donovan family years ago and learned some amazing Irish traditions and recipes that she has generously shared with all of us.  These Irish Pasties quickly became a traditional recipe that we all love to make on St. Patrick’s Day.  Although, I have to admit, these are WAY too good to make only once a year and we end up making them almost every time we cook up a roast.


I like to prep for these by cooking up a big beef roast the Sunday before St. Patrick’s Day and saving a bunch of the roast and drippings.  That way I get two meals out of one roast!  You can even throw in some diced potatoes to cook along side the roast to save for the pasties as well.  Then you can make up the pasties and make the gravy fresh on St. Pattys and you are all set!


Other St. Patrick’s Day Favorites:

We have some other fun recipes that are perfect for St. Patrick’s Day.  You can make it a week full of yummy Irish recipes instead of just one day.  Try a loaf of Irish Soda Bread with our savory Slow Cooker Irish Beef Stew.  Or make up one of our delicious Corned Beef Sandwiches with homemade Russian Dressing with a green Mint Julep to drink.  Looking for some green treats?  You will love our copycat Shamrock Shakes or Mini Grasshopper Cheesecakes.

The Donovans Irish Paties

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  • 1 lb. roast beef, cooked and cubed (if you aren't using leftover roast, just cook the roast in the crock pot with some water and onion soup mix and whatever seasonings you like)
  • 3-4 potatoes, cooked and cut in small cubes. (You can also use the frozen hashbrown cubes. Throw them in while still frozen. They will cook in the oven. It tastes JUST as good as using fresh potatoes.. it's just a lot easier)
  • salt and pepper
  • 1 box pie crusts (can be found by the butter in the grocery store)
  • Beef gravy, prepared

  • Drippings from beef roast
  • 1 to 2 cups water
  • 2 tsp. beef bouillon
  • 2 Tbsp. corn starch mixed with 1/4 c. water
  • salt and pepper


  • Preheat oven to 450 degrees. Mix the roast, potatoes, salt and pepper in a large bowl. Unroll the pie crusts and cut in half. Put a good amount of filling in each crust, fold over, and seal. Place each pastry on a greased cookie sheet. Make a couple of small slits in the top of each crust. Bake for 15 to 20 minutes or until crust is golden brown. Remove from oven and brush with some melted butter. Serve with gravy or if you are my Dad... ketchup. (Makes 4)
  • For Beef Gravy: Bring ingredients to a boil to thicken, stirring constantly with a whisk.


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