Irish Corned Beef and Vegetable Pot Pie

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Irish Corned Beef and Vegetable Pot Pie

Irish Corned Beef and Vegetable Pot Pie
1 uncooked corned beef round or brisket
3 cups shredded green cabbage
3 Medium carrots, peeled and cut into 3-inch pieces
4 baby Honey Gold potatoes
2 stalks celery, cut into 3-inch pieces
1 Large onion, quartered
3/4 cup thawed, well-drained pearl onions
1/3 cup butter
1/3 cup flour
3 cups cooking liquid from corned beef
1 tsp. dried thyme
Freshly ground pepper to taste
1 refrigerated pie crust dough
1/3 cup coarsely shredded Kerrygold Dubliner Cheese (in our Deli)
1/2 tbsp. instant potato flakes

Prep: 30 minutes
Cook: about 3 hours, 40 minutes (mostly unattended)
Serves: 8

1. Place corned beef in a large pot and add water to cover. Cook, covered, for 2 hours. Add vegetables and cook for 1 hour more. Remove corned beef and vegetables to a large bowl.

2. Coarsely shred 3 cups corned beef, save remaining for another use. Slice carrots and cut potatoes into 1/2-inch cubes. Discard all other cooked vegetables. Pour cooking liquid into a large glass measuring cup or bowl. Measure 3 cups and freeze remaining for another use.*

3. Melt butter in a large pot over medium heat. Add flour and cook for 2 minutes, stirring constantly. Slowly whisk in corned beef stock. Stir in corned beef, potatoes, carrots, pearl onions and thyme. Season with pepper and transfer to a deep dish pie plate.

4. Preheat oven to 400°F. Cover corned beef mixture with pie dough and sprinkle with cheese and potato flakes. Make several slits in dough to vent. Bake for 30 minutes or until crust is lightly browned.

*Corned beef stock has a fantastic flavor. Use any leftover stock in place of chicken or beef stock in your favorite recipes.

Nutritional Information:
428 calories, 15 g protein, 26 g total fat (11 g sat.), 34 g carbohydrate, 3 g fiber, 2 g sugar, 80 mg cholesterol, 1044 mg sodium, 12 points


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