Have a St. Patty’s Day hangover and a fridge full of Irish leftovers? A little “hair of the dog” and a Leftover Makeover can make those Irish eyes smile once more!
Christy’s Corned Beef Pot Pie Recipe
Since this pop-pie recipe doesn’t call for hand-made pie crust (or even pre-made pie crust), it’s actually a cinch to put together but is hearty enough to keep everyone satisfied. A great way to use up your corned beef leftovers!
Corned Beef Pot Pie Ingredients:
- Leftover corned beef brisket, potatoes, cabbage, and carrots – diced into bite size pieces
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 cup frozen peas
- 1 10 oz can cream of mushroom soup
- 1 cup vegetable stock (I actually used reserved corned beef braising liquid from original recipe-YUM!)
- 1 package store bought refrigerated biscuit dough
- 1 egg
Preheat oven to 375 degrees.
In a large saucepan, sautee onions and garlic in olive oil until onions are soft and translucent. Add cream of mushroom soup and vegetable broth (or reserved corned beef braising liquid) to saucepan.
Once soup mixture is bubbling, add leftover corned beef (you’ve tried Moylan’s Corned Beef and Cabbage recipe, yes?), potatoes, cabbage, carrots, and frozen peas to saucepan.
Stir till combined and heated through.
Add mixture to greased, individual serving size dishes. (recipe will also work as a “family style” casserole in a large Pyrex dish as well).
Separate refrigerated biscuit dough and place one *squished* biscuit onto of each serving dish. Beat egg and 1 tbsp water in a small dish to create an egg wash. Brush egg wash on top of each biscuit, and top with salt and pepper.
Pop in the oven for 20 minutes, or until biscuits are golden brown on top. Cover top of pot pies with foil and continue cooking for 15 more minutes until pot pie mixture is bubbly.
Christy’s Corned Beef Hash Recipe
This simple recipe for corned beef hash is easy, full of protein, another great way to use up your leftover corned beef, and just what the Doctor ordered the morning after St. Patty’s day shenanigans.
Corned Beef Hash Ingredients:
- Leftover Corned Beef Brisket & Potatoes, diced
- 1/2 small yellow onion, diced
- 1/2 red bell pepper, diced
- 2 Eggs, fried sunny side up
In a medium saucepan, sauté onion in olive oil until soft and translucent.
Add diced potatoes and sauté till golden brown.
Add diced Corned Beef and Red Bell Pepper and continue to sauté until you reach desired doneness.
Salt and pepper to taste.
Plate hash mixture and top with fried, sunny side up egg.