Saturday, April 2, 2011
Corned Beef and Potatoe Pie
This recipe was inspired by St. Patty Day leftovers. We went to visit my Husband's mother and and his stepfather in Elko Nevada over St. Patty's weekend. For dinner that night she had made Corned Beef, cabbage, potatoes and carrots. One evening we decided to do leftovers for dinner and while I had left over Gnocchi and Rissotto, I decided to get a little creative with the corned beef for the others.
Of course we left some for sandwhiches, but for the rest of the meat, I tossed it with a simple mustard cream sauce and baked in a pie crust. The mustard sauce will soak up quickly into the meat and veggies while it is baking and though you will pour a little extra over the top before serving, this is not meant to be a saucy pie. However, if you like your pie extra saucy, you can add another 1/2 cup of cream and 1 more tablespoon of mustard. Enjoy!
Prep Time: 10 minutes
Cook Time: 15-20
Makes: 6 Servings
2 cups cubed cooked corn beef
2 cups cooked potatoes and carrots cut into bite sized chunks
3/4 cup half n' half
2 tbs whole grain brown mustard
1/8 tsp fresh cracked pepper
Pinch of salt
1 refridgerated pie crust
Pre-heat oven to 400. Grease pie pan and press in pie crust. Prick dough with a fork and bake until edges just barely start to brown - about 6-7 minutes. In a small bowl or measuring cup whisk together mustard, cream salt and pepper. In a large bowl combine vegetables, meat - reserve 1/4 cup of mustard mixture and toss the rest with the meat and veggies until they are well coated. Pour mixture into pie pan. Bake until just heated through - about 15 minutes. Remove from oven and pour remaining mustard mixture over pie. Serve and enjoy!