If you have some leftover corned beef after St Patrick’s, you could make it into sandwiches or turn it into a Corned Beef Pot Pie. This easy pie uses the fixings from your celebration meal to make a cottage pie with all the yummy flavors. I do start with fresh, lightly sauteed cabbage rather than any boiled in the pot. You can use any vegetables in it or stick to the traditional carrots, celery, onion and cabbage. The same recipe also works well for other meats. While this is low carb, it does use some ingredients that are optional that are not on the Phase I or Phase II lists of Atkins.
Corned Beef Cottage Pie
This uses corned beef and all the usual accompaniments in a no crust pie with mashed kohlrabi and turnips for the topping. I use 1/3 cup of instant mashed potatoes to help thicken the mash and give a little potato flavor to the mix. You can omit, if you prefer. You can make this as a large pie or as individual pot pies.
1 pound Corned Beef, Brisket, cooked
2 cups Cabbage, hopped
1 cup Celery, diced
1/2 cup Carrots, diced (optional) or Green Beans or Broccoli
2 cups Kohlrabi, cubed
1 cup Turnips, cubed
1/2 cup Leeks, chopped
1 cup Beef Broth (or water from cooking corned beef)
1/3 cup Mashed Potato Flakes (optional and helps to thicken turnip/kohlrabi mixture)
2 tablespoons Butter
1/4 cup Heavy Whipping Cream
1 teaspoon Garlic & Herb Seasoning Blend
Salt to taste
2 tablespoons Carbquick or 1 tablespoon Corn Starch
Put celery and carrots into a bowl and microwave for about three minutes to partially cook them. Put the kohlrabi and turnips into a pan of water and cook for about 20 minutes until they are tender. Drain and return to the stove. Cook a little longer to remove any excess water. Mash with a hand masher or a mixer. Add butter, cream, leeks, seasonings and potato flakes. Mix well. Set aside.
In a small pan, add a little olive oil and stir fry the leeks and cabbage. Set aside.
Add flour and a tablespoon of butter and stir to mix. Add the beef broth or corned beef broth and stir well, continuing to cook to form a light gravy.
Cut cooked corned beef into cubes. Distribute beef evenly around a deep dish pie plate or separate into six individual casserole dishes or individual pie tins. Spoon carrots, celery over the top so they are distributed evenly. Put the leeks and cabbage over the top of the vegetables. Pour the gravy over the vegetables. (Divide evenly into the pot pie dishes.) Top with mashed vegetables, spreading them to fill the top leaving a small opening in the middle for the juices to bubble up.
Bake in 350 degree F oven for 30 to 40 minutes or until lightly browned on top. Makes 6 servings
Calories: 313.2 Net Carbs: 7.2 g Fat: 23 g Protein: 16.1 g
Posted on 3/17/2013