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Corned Beef and Cabbage Pot Pie

A warm, flaky pot pie filled with tender corned beef, sweet carrots, and aromatic cabbage, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 1 lb corned beef brisket (cooked and shredded)
  • 1 cup cabbage (shredded; for a twist, try bok choy)
  • 1 cup carrots (diced; sweet potatoes work well too!)
  • 1 cup potatoes (cubed; swapping for rutabaga can add an earthy taste)
  • 2 cups beef broth (low-sodium option for health-conscious cooks)
  • 1 tsp mustard seeds (for a subtle kick)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 package pie crust (store-bought or homemade—feel free to use whole wheat)
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, add a teaspoon of olive oil and sauté the cabbage, carrots, and potatoes over medium heat for about 5 minutes until tender.
  3. Add the cooked shredded corned beef to the skillet, along with the beef broth, mustard seeds, garlic powder, onion powder, salt, and pepper. Stir until combined and let it simmer for another 10 minutes.
Assembly and Baking
  1. Roll out your pie crust to fit a 9-inch pie pan. Pour your filling mixture into the crust and cover with the top crust. Crimp the edges to seal.
  2. Cut a few slits in the top crust to allow steam to escape. Bake for 30 minutes or until the crust is golden brown.
  3. Serve and enjoy!

Notes

For a zingy finish, consider adding a splash of vinegar or fresh herbs like thyme. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.