Good old American pot pies – St Patrick’s Day edition.
These easy pot pies combine one of the greatest American dishes – pot pies – with the Irish classic – Corned beef and Cabbage. It had to happen, really. The salty flavorful bits of corned beef is perfect in a sauce with sweet veggies like onions, carrot and peas. Oh, yes, and cabbage.
You cook this dish the same way you would cook a chicken pot pie. I used corned beef I bought at the deli counter, sliced a little thicker than 1/4 inch. Then, I diced the corned beef into small cubes so that the corned beef flavor does not overwhelm the pies. I stirred in the diced cabbage after turning off the heat in the skillet, because if you cook it, the cabbage will turn to mush. This way it has the perfect texture.
You can use whatever biscuit recipe you like. James Beard’s famous cream biscuits (TWO ingredients: cream and self-rising flour!) would work well for this. Just roll the biscuit dough thin and cut into circles to top the ramekins. If you like, you can cook this in a 9 x 13 inch pan, but you will need to extend the cooking time a bit.
We at the Kellys celebrate March 17th as the second biggest holiday of the year. If you come to my house you you will meet lots of folks dressed in green – and please be prepared to eat a lot of Irish stew and colcannon. And mint chocolate chip ice cream = our neighbor insists on bringing it every year. St Pat’s Ice Cream, he calls it.
Either way, Happy St Patrick’s Day to All!
— posted by Donna
CORNED BEEF AND CABBAGE POT PIES
1/2 onion, diced
4 tablespoons butter
1 cup frozen peas and carrots
8 ounces corned beef, cut in 1/3 inch cubes
4 tablespoons flour
1 1/2 cup chicken broth
1/2 cup milk
2 cups diced cabbage
Biscuit dough of choice
Preheat oven to 400 degrees. Lightly oil 6 one-cup ramekins and place them on a baking sheet.
Saute onion in butter in a large skillet over medium high heat for 2 to 3 minutes, until translucent. Add peas, carrots and corned beef and for just a few minutes, until peas are thawed. Sprinkle in flour and cook for another 2 to 3 minutes, until absorbed. Stir in chicken broth and milk and cook until thickened, stirring constantly. Stir in cabbage.
Spoon skillet mixture into prepared ramekins, filling them completely. Roll out biscuit dough and cut into circles to fit tops of ramekins. Place one circle on top of each ramekin.
Bake for 25 to 30 minutes, until golden brown and bubbly. Serve immediately.
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