Description
Corned Beef and Cabbage Pot Pies are a comforting twist on a classic St. Patrick’s Day meal. Tender corned beef, cabbage, carrots, and potatoes are simmered in a creamy, savory sauce infused with thyme, bay leaf, and caraway seeds, then baked under a flaky, golden puff pastry crust. These individual pot pies are perfect for a hearty dinner that combines traditional Irish flavors with a delightful presentation.
Ingredients
Scale
Filling
- 4 tablespoons salted butter
- 1 small onion, sliced
- 1 large carrot, peeled and chopped
- 1/2 teaspoon dried thyme
- 1 whole dried bay leaf
- 1/3 cup all-purpose flour
- 2 cups beef or vegetable broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup green cabbage, chopped
- 1 large russet potato, chopped
- 2 cups cooked corned beef, shredded or chopped
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon caraway seeds
Topping
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to get it ready for baking the pot pies later.
- Sauté vegetables and herbs: In a large skillet over medium heat, melt the butter. Add the sliced onion, chopped carrots, dried thyme, and bay leaf. Cook until the onions and carrots soften, about 4-5 minutes.
- Make the roux and add liquids: Sprinkle the flour evenly over the vegetables. Stir and cook for 2-3 minutes until the flour turns golden. Then slowly whisk in the beef or vegetable broth, followed by the whole milk, ensuring the mixture is smooth and free of lumps.
- Season and simmer: Add salt and black pepper, then bring the mixture to a gentle simmer. Continue cooking for 6-8 minutes while stirring occasionally until the sauce thickens.
- Add vegetables to the sauce: Stir in the chopped cabbage and potatoes. Cook until the potatoes and carrots are slightly tender and the cabbage begins to wilt, about 5-7 minutes. Remove and discard the bay leaf.
- Incorporate corn beef and seasonings: Fold in the cooked corned beef, fresh parsley, and caraway seeds. Remove the skillet from heat once combined.
- Prepare pastry topping: Unfold the thawed puff pastry sheet and cut into four equal squares if making individual pot pies. Roll out slightly to create an overlap with the ramekins or dishes.
- Assemble pot pies: Spoon the filling evenly into oven-safe ramekins or mini Dutch ovens. Place the puff pastry square over each and gently press the edges to seal. Brush the tops with beaten egg and cut 3-4 slits in each to vent steam.
- Bake: Place the assembled pot pies on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
- Rest and serve: Remove from the oven and allow the pot pies to sit for 10-15 minutes to set. Garnish with additional fresh parsley before serving. Enjoy your hearty and flavorful corned beef and cabbage pot pies!
Notes
- These pot pies offer a delicious and creative way to enjoy the classic flavors of corned beef and cabbage, perfect for St. Patrick’s Day or any cozy dinner.
- You can make one large pot pie in a casserole dish instead of individual pies—just adjust the puff pastry accordingly.
- Make sure to vent the pastry well to allow steam to escape and keep the crust flaky.
- Leftover pot pies reheat well in a 350°F oven for 10-15 minutes to maintain crispness.
Nutrition
- Serving Size: 1 pot pie
- Calories: 871 kcal
- Sugar: 6 g
- Sodium: 2498 mg
- Fat: 56 g
- Saturated Fat: 20 g
- Unsaturated Fat: 36 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 153 mg
