Tired of the same old Irish Stew for St. Patrick's Day? Then give this corned beef pie a try! Made easy with store-bought puff pastry topping.
Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 1 hour, 10 minutes
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.
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 water if necessary.
Slow Cooker: 4 1/2 hours on high or 8-9 hours on low
From my one cooked brisket, I had enough for 2 meals - these corned beef pot pies and these delicious Reuben Sandwiches!
Be sure to season your filling well with salt and pepper, for best flavour.
As notes in the recipe, you can make the filling ahead and refrigerate, then top and bake the pot pies later.
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.
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!
I used these mini cast iron round bakers for my pies. They are the perfect size for individual servings!
Corned Beef and Cabbage Pot Pie
- 5 Tbsp butter
- 1 1/2 cups russet potatoes (diced)
- 1/2 cup carrot (diced)
- 1 1/2 cups cabbage (thinly sliced)
- 5 Tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp grainy mustard
- Salt and freshly ground pepper (to taste)
- 1 tsp fresh thyme leaves (or 1/4 tsp dried)
- 1 1/2 cups cooked corned beef (diced)
- 1 1/4 cups Swiss cheese (shredded)
- 2 sheets puff pastry (thawed)
- 1 egg (mixed with 1 tsp water)
- In a large Dutch oven or pot, melt butter over medium heat. Add 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 15-20 minutes, or until vegetables are tender. Stir in corned beef and cheese an cook, stirring until cheese has melted. Taste and adjust seasoning as necessary. Remove from heat and allow to cool 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 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 top(s) of puff pastry pieces.
- 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.
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