Description
Enjoy a delightful twist on the classic St. Patrick’s Day meal with these Corned Beef and Cabbage Pot Pies. Tender corned beef, cabbage, carrots, and potatoes are cooked in a creamy thyme-infused sauce, then baked beneath a flaky puff pastry crust for an individual, comforting pot pie experience.
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
Pastry Topping
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat Oven. Set your oven to 375°F (190°C) to prepare for baking the pot pies.
- 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. Sauté until the onions and carrots are tender and fragrant.
- Make the Roux. Sprinkle the flour over the softened vegetables and cook for 2-3 minutes, stirring constantly, until the flour turns golden. This creates the base for the creamy sauce.
- Add Liquids and Seasonings. Slowly whisk in the beef or vegetable broth followed by the whole milk. Season with salt and black pepper, then bring the mixture to a gentle simmer.
- Thicken Sauce and Cook Vegetables. Continue to simmer the sauce for 6-8 minutes until it thickens. Add the chopped cabbage and potatoes, cooking until the carrots and potatoes begin to soften and the cabbage wilts. Remove and discard the bay leaf.
- Combine with Meat and Herbs. Stir in the cooked corned beef, chopped fresh parsley, and caraway seeds. Mix well and remove the skillet from heat.
- Prepare Pot Pie Containers. Spoon the filling into individual oven-safe ramekins or mini Dutch ovens. Alternatively, keep the filling in the skillet if it is oven-safe or transfer it to a large casserole dish for a single pot pie.
- Trim and Place Puff Pastry. Unfold the thawed puff pastry and cut it into four equal squares (or leave whole for a large pot pie). Roll out the pastry lightly if needed to create a slight overlap over each ramekin.
- Top and Vent Pastry. Place the puff pastry squares over each filled ramekin. Brush the pastry tops with the beaten egg for a golden finish. Use a sharp knife to cut 3-4 slits in the top of each pie to allow steam to escape during baking.
- Bake Pot Pies. Place the pot pies in the preheated oven and bake for 30-35 minutes until the puff pastry is nicely puffed and golden brown.
- Rest and Garnish. Remove from oven and let the pot pies sit for 10-15 minutes to set. Garnish with additional fresh parsley before serving. Enjoy your comforting, individual corned beef and cabbage pot pies!
Notes
- These pot pies offer a fresh way to enjoy traditional corned beef and cabbage, perfect for St. Patrick’s Day or any cozy meal.
- You can make either individual pot pies or one large pie using the same filling and puff pastry technique.
- If your skillet is not oven-safe, transfer the filling to a suitable baking dish before adding the pastry.
- Make sure to vent the puff pastry with slits to prevent bubbling and ensure even baking.
- Leftovers can be refrigerated and reheated in the oven for a crisp pastry finish.
Nutrition
- Serving Size: 1 pot pie
- Calories: 871 kcal
- Sugar: 6 g
- Sodium: 2498 mg
- Fat: 56 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 153 mg
