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Corned Beef and Cabbage Pot Pies

Savory Corned Beef and Cabbage Pot Pies for Cozy Nights

Delicious Corned Beef and Cabbage Pot Pies perfect for any gathering, transforming leftovers into a hearty meal.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons unsalted butter provides richness and flavor
  • 1 medium onion diced, yellow onion recommended
  • 1 medium carrot diced small for even cooking
  • 1 teaspoon thyme fresh is best, dried can substitute
  • 1 bay leaf remove before serving
  • 0.25 cup flour all-purpose or gluten-free
  • 2 cups beef broth Swanson recommended or homemade
  • 1 cup milk whole milk preferred or non-dairy
  • to taste salt adjust for seasoning
  • to taste pepper adjust for seasoning
  • 1 tablespoon Dijon mustard for flavor complexity
  • 2 cups cabbage shredded, green or Savoy
  • 1 medium potato cubed, starchy variety like Russet
  • 3 cups corned beef leftovers or quality deli
  • 0.5 cup parsley chopped, optional finishing touch
  • 1 teaspoon caraway seeds optional but recommended
For the Crust
  • 1 package puff pastry Pepperidge Farm suggested
  • 1 large egg for egg wash

Equipment

  • large pot
  • baking dishes
  • Mixing Bowl
  • Oven

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and grease the baking dishes.
  2. Dice onion and carrot, shred cabbage, cube potato, and break corned beef into pieces.
  3. Melt butter in a pot over medium heat, add onion, carrot, thyme, and bay leaf; sauté for 5-6 minutes.
  4. Sprinkle in flour, stir to create a roux, and cook for 2-3 minutes.
  5. Whisk in beef broth and milk, simmer for 6-8 minutes until thickened.
  6. Stir in cabbage and potato, simmer for another 8-10 minutes until tender.
  7. Remove bay leaf, fold in corned beef, parsley, and caraway seeds; let cool slightly.
  8. Divide filling into baking dishes, roll out puff pastry to cover tops, brush edges with egg.
  9. Bake for 30-35 minutes until pastry is golden; rotate halfway through.
  10. Cool for 10-15 minutes before serving with a salad.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Experiment with different fillings and enjoy the versatility of this comforting dish!

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