Corned Beef Pot Pie
Author: 
 
Ingredients
  • 2 cups carrots, cut into bite-size pieces
  • 2 cups cubed potatoes
  • 2 cups (or whatever you can spare) cooked corn beef, cut into bite-size pieces
  • 1 cup chopped cabbage
  • 2 thin slices onion, chopped finely
  • 1 small can mushrooms (optional)
  • 6 tablespoons butter
  • ½ cup all-purpose flour
  • 1 can (14.5 oz) chicken broth (I use low sodium)
  • ½ cup heavy cream
  • ½ cup milk (more if necessary)
  • ½ teaspoon sugar
  • pepper and garlic salt to taste
  • Pastry for 2 crust pie
Instructions
  1. Heat oven to 375 F.
  2. In a large pot, boil carrots for 4 minutes
  3. Add potatoes and boil for an additional 5 minutes
  4. Strain carrots and potatoes and put in a large bowl.
  5. Stir in corned beef, cabbage, onions and mushrooms (if using).
  6. In a large pot on medium heat, melt the butter.
  7. Gradually whisk in the flour, and continue to whisk and heat for 2-3 minutes.
  8. Slowly add the chicken broth, and then the cream, whisking continuously.
  9. Add the sugar, pepper, and garlic salt.
  10. Bring to a simmer and gradually add milk until the mixture is thick but pourable.
  11. Turn to low and cook for 5 minutes, stirring often. Mixture may thicken...add more milk as needed.
  12. Pour into bowl with the meat and vegetables, and stir to coat.
  13. Place pie crust into a deep pie pan and fill with the mixture, pressing down firmly.
  14. Place a top crust over the filling. Crimp the edges and cut vents in the crust.
  15. Put the pie on a baking sheet and bake for 1 hour, or until the crust is a rich golden brown.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3508