Are you looking for a hearty and comforting meal that will satisfy your taste buds and warm your soul? Look no further than this delicious corned beef and cabbage pot pie recipe! With flaky pastry, tender corned beef, and flavorful cabbage, this recipe is the perfect way to enjoy a classic St. Patrick’s Day dish any time of the year.
To make this delicious pot pie, you will need the following ingredients:
- 1 pound corned beef, cooked and shredded
- 1 head of cabbage, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 sheets of puff pastry
- 1 egg, beaten
Follow these simple instructions to make the perfect corned beef and cabbage pot pie:
- Preheat your oven to 400 degrees F.
- In a large pot, melt the butter over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Add the flour and thyme, and stir until the mixture becomes paste-like.
- Slowly whisk in the chicken broth and heavy cream, stirring constantly.
- Add the corned beef, cabbage, salt, and pepper, and stir until well combined.
- Cook over medium heat until the cabbage is wilted and the mixture is heated through.
- Remove the pot from the heat and let cool for 10 minutes.
- Roll out the puff pastry sheets and cut into circles that are slightly larger than the opening of your individual pot pie dishes.
- Fill each dish with the corned beef and cabbage mixture, and top with a puff pastry circle.
- Brush the puff pastry with the beaten egg.
- Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
1. Can I make this recipe ahead of time?
Yes! You can make the corned beef and cabbage mixture ahead of time and store it in the fridge until you’re ready to assemble and bake the pot pies.
2. Can I use a different type of meat?
Yes! This recipe would work well with shredded chicken or diced ham instead of corned beef.
3. Can I use frozen puff pastry?
Yes! Just be sure to thaw the pastry before using it in the recipe.
4. Can I make this recipe without the puff pastry?
Yes! You could serve the corned beef and cabbage mixture on its own or with a side of mashed potatoes.
5. How many pot pies does this recipe make?
This recipe makes 4 to 6 individual pot pies, depending on the size of your dishes.