Enjoy classic corned beef and cabbage on St. Patrick’s day in a fresh new way. These individual Irish pot pies are filled with tender corned beef, cabbage, carrots and potatoes in a creamy sauce and topped with flaky puff pastry.
Course: Main Course
1largecarrotpeeled and chopped
1wholedried bay leaf
2cupsbeef or vegetable broth
2cupscooked corned beefshredded or chopped
2tablespoonsfresh parsleychopped (plus more for garnish)
1sheetfrozen puff pastrythawed
Preheat oven to 375 degreesIn a large skillet, melt the butter over medium heat and then add the onion, carrots, thyme and bay leaf. Sauté until the onions and carrots have softened and then add the flour. Cook for 2-3 minutes until flour turns golden and then slowly whisk in the broth followed by the milk. Season with salt and pepper and then bring the mixture to a simmer.Continue to cook the sauce for 6-8 minutes until it begins to thicken. Then, add the cabbage and potatoes. Cook until the carrots and potatoes have begun to soften and the cabbage has started to wilt. Remove and discard the bay leaf.Fold in the cooked corned beef, parsley and caraway seeds and then remove the skillet from the heat. Next, fill individual oven-safe ramekins or mini dutch ovens with the mixture.Note: You may also make one large pot pie instead. Simply leave the mixture in your skillet (if it’s oven-safe) or transfer to a large cassarole baking dish and then proceed to the next step.Unfold the thawed puff pastry and cut it into four equal squares (or leave whole if making one large pot pie). Gently roll out the pastry with a rolling pin, if necessary, so that the squares are slightly larger than your pot pies. You want a little overlap. Place the rolled pastry over each ramekin and then brush it with the beaten egg. Finally, make 3-4 slits in the top of each pot pie to vent using a sharp knife.Bake until the pastry is puffed and golden—about 30-35 minutes. Remove from oven and let set for 10-15 minutes before serving. Garnish with fresh parsley and enjoy.
If you don't have leftover corned beef, an easy slow cooker corned beef you can start the morning you plan on serving these for dinner follows.
2.5 pounds corned beef (with seasoning packet)
1 medium onion, diced
1 bay leaf
1 tablespoon dijon mustard
12-16 ounces dark beer (or beef broth)
Place corned beef into your crockpot along with its seasoning packet. Next, add onion, dijon mustard, bay leaf and enough Guinness to almost cover the meat. Then, let it cook for 4-6 hours on high—or until it easily shreds with two forks.