A urb Question

I am in a slight dilemma about "traditional" herbs that would be used in beef dishes in Ireland. This coming week wednesday I-we have to produce a few items 1000 for a very well known dignitary from Ireland who will be in our city.

Irish, sausage, black and white pudding I have no problem with as I am well versed with these and make them by the ton, my problem is in doing a couple of thing that has been requested by the Chef of one of the top hotels where this function is being held. The first seems not to be too much of a problem a beef & Guinness pie, the other is where we are having the problem.

The request is for a "Irish Pastie", all my Irish friends that I have talked to have never come across this. We plan to make a pastie with potatoes and beef similar to the Cornish pastie but as for herbs "traditional Irish" we are kind of stumped.

Any help would be most grateful as we need to get this done this Sunday, it seems that we have a reputation within the city of making the best and being able to do things that others just shy away from because of the short time span.