I am not a fan of corned beef and cabbage. There…I have said it… Every St. Patrick’s Day when invited to a party I usually don’t partake of the CB and C.

I did a little checking, mainly to see if others feel the same way I do.

Seems quite a few do….And after researching, it seems that the traditional Irish meal called for a smoked pork bacon similar to Canadian bacon.

 One theory claims many Irish Americans substituted beef because it was less expensive than pork.

For our St. Patrick’s Day meal, I decided to make my own adaptation of  Irish stew (which traditionally uses lamb) into a hearty stew using beef tenderloin instead of a lesser cut of beef.

I chose a Beef Tenderloin pot pie recipe I discovered years ago in an issue of Bon Apetit.  It has been a favorite in our family and I began making it as a way to use leftover Beef Tenderloin.

Beef Tenderloin Irish Stew photo by Kathy Miller

The original recipe did not call for potatoes, but add them in honor of Ireland.  Most people agree that the main ingredients in Irish stew are lamb or mutton (from older sheep) and potatoes.  Most recipes call for carrots and onions.

Use potatoes if making as a stew.  Use the puff pastry without potatoes if making a pot pie.  I am always conscious of not using too many starches in the same dish.

The original recipe called for beef tenderloin steaks, but if I am going to have a steak, I want it medium rare, hot off the grill.

I use the beef tip end of the whole beef tenderloin, the part you tuck under if roasting, or that same tip if your butcher slices the tenderloin into steaks.


  • 7 1/4 cups beef stock or canned beef broth
  • 6 tablespoons tomato paste (concentrate adds thickness)
  • 2 bay leaves
  • 2 cups chopped carrots
  • 1 cup chopped onions
  • 2 cups chopped zucchini
  • 2 cups chopped mushrooms
  • 1 cup chopped tomatoes
  • 3 tablespoons all purpose flour
  • 3 tablespoons butter, softened
  • 1 1/2 pounds beef tenderloin ( I use the tips, the end of a beef tenderloin when cut into steaks).
  • 1 package frozen puff pastry (2 sheets) thawed


  1. Combine beef broth, tomato paste and bay leaves. The original recipe called for beef back ribs and olive oil to add flavor to the stock. Bring to a boil, reduce heat and simmer uncovered until liquid is reduced. (If using ribs, discard).
  2. Add carrots and onion. Simmer until tender about 10- 15 minutes.
  3. Add zucchini, mushrooms and tomatoes. Simmer 10 minutes.
  4. Mix flour and 2 tablespoons of butter in small bowl until paste forms.
  5. Stir paste into stock mixture. Simmer until gravy thickens. (If using potatoes, they will serve as a thickening agent.)
  6. Saute beef tenderloin chunks in remaining 1 tablespoon of butter over high heat.
  7. Transfer beef into custard cups. Ladle vegetable gravy over beef.
  8. Roll out puff pastry on a floured surface. Cut out in rounds or I like to cut into 1 inch slices and make a lattice pattern as in a pie.
  9. Bake 15 -20 minutes until pastry is golden brown.


You can also use leftover beef tenderloin slices, cut into chunks. You won't have to brown the tenderloin chunks.

By KathyMillerTime
Adapted from Bon Appetit


Recipe Printed from

 I love the vintage red Bakelite handle spoon.  I collect anything with Bakelite, one of the first plastics made.  Very retro.

Beef Tenderloin Pot Pie/ Irish Stew with red bakelite vintage spoon photo by Kathy Miller

The Italian parsley leaves give a feeling of shamrocks on St. Patrick’s Day.

Have a great St. Patrick’s Day.

Come celebrate with me.  I’ll save you a seat at the table.


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