Corned Beef & Cabbage Pie Recipe
Corned beef and cabbage is the perfect example of a meal that is better than it’s original version when it’s reincarnated into something new.
Most suggestions I receive for leftover corned beef and cabbage is to make it into hash. This year, I decided to make a pie, or reincarnate it into a pie.
Corned Beef & Cabbage Pie Recipe
Ingredients:
- Frozen puff pastry- 2 sheets
- cooked corned beef
- prepared mashed potatoes- 1 lb
- sauerkraut- 15 oz.
- shredded cheddar cheese- 8 oz.
- egg- 1
Directions
- Preheat oven to 350 degrees
- Line casserole dish with pastry sheet
- layer mashed potatoes, corned beef, then sauerkraut, topped with a layer of cheese
- Place second pastry sheet over the top and press the sides to the dish
- Brush top with an egg wash (one egg white mixed with a tablespoon of water)
- Bake until cooked thoroughly, approximately 35 minutes
For more festive corned beef recipes for your St. Patrick’s Day dinner, check out our “no-carb” dinner of Roasted Corned Beef, Sweet Potatoes & Swiss Chard!
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