Corned Beef & Potato Pie: A Hearty Irish Delight

This recipe delivers a comforting and flavorful Corned Beef & Potato Pie, perfect for a cozy night in or a special occasion. This isn't your grandma's pot pie (though it honors the tradition!), boasting a rich, savory filling and a perfectly flaky crust. We'll cover everything from prepping the ingredients to baking this delicious masterpiece. Get ready to impress!

Ingredients:

For the Filling:

• 2 lbs corned beef, cooked and thinly sliced (leftover corned beef works perfectly!)
• 2 lbs potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 2 carrots, peeled and thinly sliced
• 1 cup beef broth (reserve some from the corned beef cooking liquid if possible)
• 1/4 cup chopped fresh parsley
• 2 tbsp butter
• 1 tbsp all-purpose flour
• Salt and pepper to taste

For the Crust:

• 1 box (14.1 oz) refrigerated pie crusts (or your favorite homemade recipe!)
• 1 egg, beaten (for egg wash)

Instructions:

Preparing the Filling:

1. Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the onion and carrots and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2. Make the Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux, which will help thicken the sauce.
3. Add Broth and Season: Gradually whisk in the beef broth until smooth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Season generously with salt and pepper.
4. Layer the Filling: In a large oven-safe skillet or a 9x13 inch baking dish, layer half of the thinly sliced potatoes. Top with half of the sliced corned beef, then the remaining potatoes, and finally the remaining corned beef. Pour the sauce evenly over the layers. Sprinkle with fresh parsley.

Assembling and Baking the Pie:

1. Top with Crust: Unroll the pie crusts and carefully place one over the filling. You can trim any excess crust that hangs over the edges. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
2. Egg Wash: Brush the top crust with the beaten egg to give it a beautiful golden-brown finish.
3. Bake: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover loosely with foil.
4. Rest and Serve: Let the pie rest for at least 10-15 minutes before slicing and serving. This allows the filling to set and makes it easier to serve.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
• Add other vegetables: Feel free to add other vegetables like turnips, rutabagas, or parsnips to the filling.
• Use different herbs: Experiment with other herbs like thyme or rosemary.
• Make it a Shepherd's Pie: Use ground beef instead of corned beef for a twist on a classic.
• Make your own crust: For an even more delicious pie, try making your own pie crust from scratch!

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This detailed recipe, complete with optimized keywords and helpful tips, is sure to rank well in search engine results and inspire many home cooks to create their own delicious Corned Beef & Potato Pie! Remember to share this recipe with your friends and family!