March Madness is here! Six of us bloggers are posting our favorite recipes to brighten up a gloomy month. I brought comfort food, but if you scroll down to the bottom (after you’ve read my post of course) you’ll find the links to the rest of the sweet, delicious desserts.
We never, EVER have enough corned beef left after indulging in our St. Patrick’s Day feast. We love to nibble on it, make huge sandwiches, cook corned beef hash, and (provided I was smart and cooked two pieces) we adore Corned Beef Pot Pie. I’m guessing you will too, so hit those sales after St. Patrick’s Day and put a couple of extra packages of corned beef in your freezer!
Logic would tell you that a beef pie needs beef gravy, but corned beef is different – definitely not your traditional beef flavor. So I use chicken broth in my white sauce, which is delicate enough to allow the amazing flavor of the corned beef shine through.
If you have lots of leftover carrots and potatoes from your dinner, you could certainly use those instead of cooking more; they’d add even more flavor. Aim for 4 cups of veggies, and don’t worry about getting even amounts of each.
For this recipe, I’ll assume you only have leftover corned beef. Need a pie crust recipe? Here’s my favorite:
Never Fail Pie Crust
(makes 2 crusts)
1 cup chilled shortening
2 cups flour
1 teaspoon salt
1 tablespoon vodka (or vinegar)
1/4 cup milk
- Mix flour and salt in medium bowl. Cut in the shortening until it looks like coarse crumbs.
- Mix vodka (or vinegar) into milk. Combine all at once into flour mixture.
- This can be rolled into crusts immediately, or flattened into disks and placed between sheets of plastic wrap and chilled first in the refrigerator.
Since I like big, thick top crusts, I usually double the recipe and freeze leftover dough. Just sayin’.
|Corned Beef Pot Pie|| |
- 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
- Heat oven to 375 F.
- In a large pot, boil carrots for 4 minutes
- Add potatoes and boil for an additional 5 minutes
- Strain carrots and potatoes and put in a large bowl.
- Stir in corned beef, cabbage, onions and mushrooms (if using).
- In a large pot on medium heat, melt the butter.
- Gradually whisk in the flour, and continue to whisk and heat for 2-3 minutes.
- Slowly add the chicken broth, and then the cream, whisking continuously.
- Add the sugar, pepper, and garlic salt.
- Bring to a simmer and gradually add milk until the mixture is thick but pourable.
- Turn to low and cook for 5 minutes, stirring often. Mixture may thicken...add more milk as needed.
- Pour into bowl with the meat and vegetables, and stir to coat.
- Place pie crust into a deep pie pan and fill with the mixture, pressing down firmly.
- Place a top crust over the filling. Crimp the edges and cut vents in the crust.
- Put the pie on a baking sheet and bake for 1 hour, or until the crust is a rich golden brown.
This rich pie will serve six people easily. If you let it sit for twenty to thirty minutes after it comes out of the oven, it will be easier to serve, and won’t burn any tongues. (Ahem.)
After the pie you’ll be ready for dessert, and there are some lovely choices in the links below!
From Tampa Cake Girl: Going Ape Over Banana Pudding Cake
From Hun, What’s For Dinner?: Chocolate Mousse Cake
From Crumbs in my Mustachio: Chocolate Raspberry Roll
From Cooking from a SAHM: Lemon Blueberry Puffs with Lemon Whipped Cream
From Moore or Less Cooking Blog: Fresh Strawberry Yogurt Cake