Ingredient: deli, cooked corned beef, diced

It probably seems odd that I would post this meal today instead of around St. Patrick’s Day. The truth of the matter is, corned beef is really not an Irish classic as most would think. So for us, it’s just a case of enjoying corned beef in a pot pie.

You cook this dish the same way you would cook chicken pot pie. Instead of roasting the corned beef myself, I picked some up at the deli counter. I had them slice it about 1/4″ thick then I cut it into small cubes. Logic would tell you that a ‘beef’ pie needs beef gravy, but corned beef is different. I used chicken broth in the white sauce, which is delicate enough to allow the flavor of the corned beef to come through nicely.

There is often debate whether pot pies should have one or two crusts. For me, its just whatever appeals to me when I’m making some. Today, since I’m using frozen puff pastry, I went with just a top crust. Draped over them, gave such a rustic look … just for the sake of eye appeal.

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Corned Beef & Cabbage Pot Pie

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Pastry

• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten with 1 tsp water for egg wash

Filling

• 1/4 cup butter,
• 1 1/2 cups potatoes, diced
• 1/2 cup carrot, diced
• 1 1/2 cups cabbage, thinly sliced
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 tsp whole grain, Dijon mustard
• salt & pepper to taste
• 1/4 tsp dried thyme
• 330 gm (1 1/2 cups) deli, cooked corned beef, diced
• 140 gm Swiss cheese, shredded

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients Pastry 2 sheets frozen puff pastry, thawed 1 egg, beaten with 1 tsp water for egg wash Filling 1/4 cup butter, 1 1/2 cups potatoes, diced 1/2 cup carrot, diced 1 1/2 cups cabbage, thinly sliced 1/4 cup flour 2 cups chicken broth 1 cup milk 1 tsp whole grain, Dijon mustard salt & pepper to taste 1/4 tsp dried thyme 330 gm (1 1/2 cups) deli, cooked corned beef, diced 140 gm Swiss cheese, shredded

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large Dutch oven or pot, melt butter over medium heat. Add potatoes, carrot & cabbage & cook, stirring, for about 5 minutes. Add flour & cook, stirring, for about 1 minute more. Add chicken broth, milk, mustard, thyme, salt & pepper. Stir to combine. Bring mixture to a boil, then reduce heat to simmer. Simmer 15-20 minutes, or until vegetables are tender. Stir in corned beef & cheese, cook, stirring until cheese has melted. Taste to adjust seasoning as necessary. Remove from heat & allow to cool 15-20 minutes.
2. Cut thawed puff pastry sheets to suit your preference. I used 4 - 14 oz. (414 ml) ramekins with a top crust only.
3. Preheat oven to 425 F. Place ramekins on a baking sheet & spoon cooled filling in to them. Place pastry squares over top. Cut several slits in the middle to allow steam to vent. Combine egg with water & brush top of puff pastry with it.
4. Bake for about 20 minutes or until puff pastry is golden & filling is bubbling. Allow to stand 5 minutes before serving.