Dust off your greenest attire! St. Patrick’s Day is here, and it’s time to celebrate the Irish way: with traditions, community, and the kind of comfort food meant for a crowded pub table. Rooted in centuries of working-class tradition, Irish cuisine is defined by hearty ingredients, simple preparation, and bold flavor. Food designed to fuel long days and spirited conversations.
This year, The Lion & Rose is serving up a lucky charm you can actually eat. Their Irish-inspired hand pie is a veritable treasure chest, stuffed with tender beef, potatoes, and veggies, all tucked inside a flaky, golden crust. It’s the ultimate "pub grub" designed to be held in one hand with a pint in the other.
Speaking of, why settle for a simple stout when you can find the Orange Pot of Gold? This festive cocktail gives the iconic Guinness a citrusy glow-up, blending those rich, smooth notes with a bright pop of orange. It’s a playful twist on Ireland’s most iconic export that even a leprechaun would run for.
Whether you’re Irish by blood or just for the afternoon, you’re sure to love Celtic comfort food. At home or at The Lion & Rose, they’re best enjoyed with good company, a glass raised, and a generous bit of luck. Sláinte!
thelionandrose.com | 210-451-5466 | 23330 IH-10 W, San Antonio
Irish Beef Hand Pie
(Yield: Approximately 10 pies)
Ingredients
Filling
1 pound ground beef
1 pound Yukon gold potatoes, diced (¼ inch)
6 ounces yellow onion, diced
4 ounces carrots, diced
3 ounces frozen green peas
1 tablespoon garlic, minced
1½ teaspoons fresh rosemary, minced
¾ teaspoon fresh thyme, minced
2 tablespoons Worcestershire sauce
Kosher salt and black pepper, to taste
2 ounces beef stock
Dough (or use your pie dough of choice)
3 cups all-purpose flour
4 ounces unsalted butter, cold and cubed
1 teaspoon kosher salt
2 eggs, separated
½ ounce water
Directions
- To prepare the filling, heat oil in a large saucepan over medium heat. Add onions, potatoes, and carrots, and sauté until slightly softened, about 5 minutes. Add garlic and cook until fragrant.
- Add ground beef and cook, breaking it up, until fully browned. Drain excess fat if needed.
- Stir in rosemary, thyme, beef stock, Worcestershire sauce, salt, and pepper. Simmer briefly, then remove from heat and allow the filling to cool completely.
- To make the dough, combine flour and salt, then cut in butter until the mixture resembles coarse crumbs.
- Add egg yolks and water, mixing until a smooth dough forms.
- Knead lightly until fully combined. Divide into 10 equal balls and refrigerate for at least 1 hour.
- Roll each dough ball into a 7-inch circle. Place approximately 3 oz of cooled filling onto one side of each circle.
- Fold over, seal edges firmly, brush with egg wash, and cut a small vent on top.
- Bake at 400°F for about 20 minutes, or until golden brown.
- Serve warm, with HP sauce for a tasty pastie.
Orange Pot o' Gold
Ingredients
1 ½ ounces Jumping Goat Coffee Liqueur
¾ ounce Crème de Cacao
¾ ounce Jameson Orange
½ ounce simple syrup
2 ounces Guinness
Directions
- Mix all ingredients without ice until combined.
- Add ice before pouring and strain into a prepared glass.
- Garnish with a green sugar rim, orange-tinted foam, and gold glitter coffee beans.