Tired of the same old Irish Stew for St. Patrick’s Day? Then give this cabbage and corned beef pie a try! Made easy with a store-bought puff pastry topping.

Corned Beef and Cabbage Pot Pies

I’m always looking for new and different things to cook up for St. Patrick’s Day and this year, I’ve decided to turn classic corned beef and cabbage into pot pies.

These are super easy to make, as they are topped with handy, store-bought puff pastry. Inside the pies are potatoes, carrots and sliced cabbage. And of course, corned beef. You’ll need to start with cooked corned beef here. I picked up a pre-brined corned beef brisket and cooked it up earlier in the day.

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How to cook a pre-brined corned beef brisket

Stove-top: Place brisket into a large, heavy-bottomed Dutch oven or pot. Cover with water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 2 1/2 – 3 1/2 hours, or until tender, topping up the water if necessary.

Slow Cooker: 4 1/2 hours on high or 8-9 hours on low

From my cooked brisket, I had enough for 2 meals – these corned beef pot pies and these delicious Reuben Sandwiches!

Recipe tips!

  • Be sure to season your filling well with salt and pepper, for the best flavour.
  • Be sure your vegetables are cooked through from simmering on the stove top, as they won’t be in the oven long enough to cook much further.
  • Allow the filling to cool before placing the puff pastry, to avoid a soggy bottom of the pastry.
  • I made 3 pies as shown. Using 2 sheets of puff pastry, I was able to cut two 7-inch squares for 2 of the 3, but didn’t have enough pastry for a 3rd. Instead, I took the puff pastry that was left and cut it into small squares and scattered them over the top. It worked a charm and no waste!
Corned Beef and Cabbage Pot Pies

Making ahead, storing and freezing

You can make the filling ahead and refrigerate for up to 24 hours. You can also assemble the pies ahead and refrigerate, then bake the pot pies later.

You could also freeze the assembled pies. Bake from frozen, allowing a bit extra baking time.

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corned beef and cabbage pot pies in small cast iron skillets with spoon

Get the Recipe: Cabbage and Corned Beef Pot Pie

Delicious corned beef and cabbage, in pot pie form! Starts with cooked corned beef and store-bought puff pastry, so easy and a great use for your leftover corned beef.
5 stars from 7 ratings
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 3 servings

Ingredients

  • 5 Tablespoons butter
  • 1 1/2 cups russet (baking) potatoes, diced
  • 1/2 cup carrot, diced
  • 1 1/2 cups cabbage, thinly sliced
  • 5 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon grainy mustard
  • Salt and freshly ground pepper, to taste
  • 1/2 teaspoon fresh thyme leaves, or 1/8 tsp dried thyme leaves
  • 1 1/2 cups cooked corned beef, diced
  • 1 1/4 cups Swiss cheese, shredded

For topping:

  • 2 sheets puff pastry, thawed
  • 1 egg, mixed with 1 teaspoon water

Instructions
 

  • In a large Dutch oven or pot, melt butter over medium heat. Add the potatoes, carrot and cabbage and cook, stirring, for about 5 minutes. Add flour and cook, stirring, for 1 more minute. Add chicken broth, milk, mustard, thyme leaves and salt and pepper. Stir to combine. Bring mixture to a boil, then reduce heat to simmer. Simmer for 15-20 minutes, or until vegetables are tender. Stir in corned beef and cheese and cook, stirring until cheese has melted. Taste and adjust seasoning as necessary. Remove from heat and allow to cool for 15-20 minutes. You don't want to place the puff pastry on hot filling.
  • *You can make ahead to this point. Refrigerate and bake off with the puff pastry topping later. Pies may take an extra few minutes in the oven as they are starting from cold. If necessary, loosely cover the puff pastry with foil during the last few minutes of baking, to avoid over-browning.
  • Preheat oven to 425F (regular bake setting/not fan assisted) and prepare a baking dish/skillet (or individual dishes/skillets). Place on a baking sheet and spoon filling in. Allow to stand to cool further while you prepare the puff pastry.
  • Cut puff pastry sheets to fit your baking dish or dishes. Cut several slits in the middle to allow steam to vent. Combine egg with water and brush the top(s) of puff pastry pieces. *You can also refrigerate or freeze the assembled pies to bake later. Allow extra baking time if cold or baking from frozen.
  • When filling has cooled sufficiently, place puff pastry pieces on top and bake in preheated oven for about 20 minutes, or until puff pastry is quite golden and filling is bubbling. Allow to stand 5 minutes before eating.

Notes

Be sure to read the notes above this Recipe Card, where I share more detailed  tips, variations and substitution suggestions for this recipe!
Cuisine: Irish
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 526kcal, Carbohydrates: 34g, Protein: 21g, Fat: 34g, Saturated Fat: 21g, Cholesterol: 150mg, Sodium: 928mg, Potassium: 752mg, Fiber: 2g, Sugar: 7g, Vitamin A: 4795IU, Vitamin C: 29.7mg, Calcium: 508mg, Iron: 2.1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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