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Corned Beef And Cabbage Pot Pie
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Think of this dish as a comforting spin on classic flavors. It's got tender cabbage and corned beef layered under a crispy pastry, easy enough for any weeknight.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 pound head green cabbage, core removed and thinly sliced
3 tablespoons unsalted butter
2 medium shallots, chopped
3 tablespoons flour
1 cup milk
1 1/2 tablespoon stone-ground mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon dried dill weed
1/4 teaspoon ground white pepper
1 cup shredded Gruyere or Swiss cheese
10 ounces cooked corned beef, sliced and cut into 4- by 1/2-inch strips
1 sheet frozen puff pastry, thawed
1 egg, separated, for glaze
directions
Grease a 9-inch deep dish Pyrex or ceramic pie plate.
Cook cabbage in pot of boiling water for 5 to 8 minutes, until just tender. Drain into colander and pat dry with paper towels.
In large skillet, melt butter over medium-high heat. Add shallots and cook until softened, about 2 minutes.
Sprinkle with flour and stir to coat well. Stir in milk and bring to simmer, whisking until smooth and thick, 6 minutes.
Stir in mustard, nutmeg, dill and pepper, then add cheese. Add corned beef and cabbage. Mixture will be very thick. Pour into pie plate and chill. (Can be made up to 4 hours ahead and chilled until needed.)
Preheat oven to 400 degrees F with rack in center position.
Dust counter top with flour and roll out sheet of puff pastry to a rectangle a bit larger than pie plate. Trim corners to round the pastry and set in freezer 20 minutes. If you want decorations, use second sheet of pastry to cut out hearts or other decorative shapes with little biscuit cutters.
Beat egg white in bowl and brush around rim of dough round; turn it over and center on the top of chilled pie filling, pressing cut edges firmly against sides of pie pan.
Beat egg yolk in bowl and lightly brush pastry with glaze. Arrange decorations, if using, and brush with glaze. Cut a few slits for steam vents.
Bake immediately in center of oven until the crust is puffed and brown and filling is hot, 35 to 40 minutes. Serve immediately.
NOTE: Be sure the filling is chilled before covering it with puff pastry. If the pastry gets too soft, it won't puff nicely.
Make this in 1 large or individual casseroles.
Recipe Source: Adapted from "Cooking School Cookbook" by Betty Rosbottom
added by
caligirl
recipe tips
Take care to pat the cabbage dry after boiling to avoid excess moisture in the pie.
If you're a fan of herbs, add thyme or parsley to the filling.
For an extra crispy crust, place the assembled pot pie in the fridge for 10-15 minutes before baking.
If making individual pot pies, adjust baking time, reducing it to 20-25 minutes.
Try adding spices for a different flavor; smoked paprika or caraway seeds can add depth.
If you like heat, add some crushed red pepper flakes into the filling for a spicy kick.
Keep an eye on the top of the pastry while baking; if it browns too quickly, cover it loosely with aluminum foil.
For a shine, brush the puff pastry with egg wash right before it goes into the oven for a glossy finish.
common recipe questions
Can I use red cabbage instead of green cabbage?
You can use red cabbage, but avoid using other cabbage varieties like savoy or napa if you want a similar flavor and texture. Regular green cabbage holds up well in cooking and adds the classic flavor.
What can I substitute for Gruyere cheese?
You can substitute Swiss cheese, cheddar, or a blend of cheeses, but the flavor and melt quality will vary. For a sharper taste, try aged cheddar.
What if I don't have stone-ground mustard?
You can use regular Dijon mustard or yellow mustard as a substitute. However, the texture and flavor might be slightly less complex with those options.
Can I make this dish ahead of time?
You can prepare the filling and chill it for up to 4 hours before adding the pastry and baking. For longer storage, assemble the entire pie and keep it covered in the refrigerator before baking.
How should I store leftovers?
Store leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. Make sure it's completely cooled before sealing.
Can this pot pie be frozen?
Yes, it can be frozen. Wrap it tightly in plastic wrap and foil to prevent freezer burn. It can last 2-3 months in the freezer.
How do I reheat the pot pie?
To reheat, place the pot pie in a preheated oven at 350 degrees F for about 20-30 minutes until heated through. This will help keep the crust flaky.
Why do you chill the filling?
Chilling the filling prevents the puff pastry from becoming too soft, making sure that the pastry puffs nicely during baking. A hot filling can cause the pastry to become soggy.
nutrition data
Nutritional data has not been calculated yet.
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