It’s S:t Patrick’s day…
I don’t have much Irish in my repertoire. All I really know, is the beer and the burger I order when I go to an Irish pub.
So I did a little research on Irish food. It turns out, I am closer to the food then I thought.
I just read that Dublin was founded by Scandinavians about 1000 years ago. Really??? I had no idea!! It was a viking settlement.
If I was to mention any Irish dishes, it would be corned beef and cabbage, Shepherd’s pie or something with potatoes. Most likely heavy food.
But I am so wrong. It turns out the Irish do a mean marinated salmon with whiskey, just like the Swedish gravlax, except I marinate mine with cognac. So I think I need to read more about this. It is really interesting.
My mother in law is the Irish cook in my family. She invites the family over for corned beef and cabbage every S:t Patrick’s day. We always look forward to that. Or is it the “brought forwards” we are hoping for??
Like at christmas, there are always leftovers. So instead of me cooking something new, I decided to take care of the leftovers.
Instead of a shepherd’s pie, what about a corned beef pot pie? Super easy and delicious.
Corned beef pot pie.
Serves 2-4 (depending on bowl size)
2 cups of milk.
1 tbsp. of butter.
1 tbsp. fLour.
1-2 boiled potatoes.
2-4 slices of leftover corned beef.
2-3 tbsp. sliced leftover boiled cabbage.
2-4 tbsp. green peas.
Puff pastry. Enough to cover the oven safe bowls.
Nutmeg, salt & pepper to taste.
Make a white/ béchamel sauce. Add flower & butter to a pot. Melt the butter and let the flour mix with the melted butter. Add milk a little at a time. Keep whisking well. Add the peas, nutmeg, salt & pepper (to taste. ) I added hot sauce, but it is up to you how you would like to season your dish. Cut up the potatoes, cabbage and the meat and add to the sauce to just warm through and then put all into oven safe bowls. Pour over the sauce. Take the puff pastry and put on to bowls as “lids” . Nip the edges on to sides of bowls to make sure that the sauce doesn’t bubble out.
Brush with the egg on top of the puff pastry lid for a pretty glossy look.
Bake in the oven on 450 degrees until golden brown.
Well served with a cold beer.