Disclosure: This post is sponsored by ALDI USA. All opinions are my own.
Irish Corned Beef Recipe
Did you know many of the recipes we think of as “traditional Irish cuisine” are actually Irish-American fusion food?
When Irish immigrants came to America, they could not always find (or afford) the ingredients needed for their family recipes. So like all resourceful people throughout history, they made adjustments… Such as using corned beef instead of slabs of bacon.
That’s right, Corned Beef and Cabbage is not technically a true Irish recipe. It’s Irish-American! Sorry to burst your bubble.
Generations later, these melting-pot recipes are so beloved here in the United States, we make them religiously every March 17th to celebrate Saint Patrick’s Day.
Corned Beef is beef brisket, soaked in a salt brine.
The brine not only flavors the beef and gives it its unique rosy color
Not just in the United States and the United Kingdom.
Beef Pot Pie Recipe
Today’s tantalizing Corned Beef Pot Pie with Scalloped Potato
I’ve incorporated classic Irish (or Irish-American) ingredients such as corned beef, stout beer, and red potatoes into a dish that pulls together the best elements of other Irish dishes
If you are looking for something unique to serve this St. Patty’s Day, that will satisfy your Irish cravings, this Corned Beef Pot Pie with Scalloped Potato Top is the dish for you!
This beef pie is filled with tender morsels of corned beef, onions, carrots, corn, and peas settled in a luxurious beer-based gravy.
Then instead of using mashed potatoes or pastry crust on top, I’ve covered the corned beef pie with scalloped potatoes that turn crispy as they bake.
Most dishes that have become popular to serve for Saint Patrick’s Day were originally peasant food… Meant to satisfy a crowd on a small budget.
Keeping in the spirit of traditional Irish cooking, all of the ingredients for this Corned Beef Pot Pie can be found at an extremely affordable price at ALDI!
ALDI provides an amazing shopping experience, with all the high-quality foods you love to cook, at a price you will truly appreciate.
ALDI Saves You Money By:
- Cutting out the middle man
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If you haven’t been to ALDI in a while, you should give it a try. Every time I go, I find all sorts of foods my family loves, for a fraction of the price!
Corned Beef Pot Pie Ingredients
- Butter – Use regular butter or salty Irish butter like Kerrygold Pure Irish Butter!
- Cattlemen’s Ranch Flat Cut Corned Beef Brisket – Complete with the corned beef seasoning packet included inside the packaging.
- Flour – To thicken the filling.
- Onion – Chopped and softened in butter.
- Carrots – Freshly sliced.
- Corn – I like to use frozen corn for this recipe.
- Peas – And frozen peas as well.
- Thyme & Garlic – Dried thyme and garlic powder offer a punch of herby essence.
- O’Shea’s Irish Stout Beer – To add deep Irish flavor to the gravy.
- Heavy cream – To give the gravy a creamy texture.
- Red potatoes – Use small sliced red potatoes to form the scalloped top.
How to Make Corned Beef Pot Pie with Scalloped Potato Top
- Prep the Ingredients. It’s very important to trim the fat off the top of the corned beef brisket and cut the beef into small chunks. They should be no larger than 3/4 inch cubes, so they cook through, then soften, as they bake.
- Simmer the Filling. Sauté the onions in butter, then toss corned beef in flour before adding it to the pot to create a roux for thickening. Place all the herbs and veggies in the pot, and stir in the beer to create a rich gravy.
- Arrange the Scalloped Potatoes. This is the fun part! Place sliced red potatoes over the top of the filling to create a pretty pattern. Overlap the potatoes to make sure you cover it completely.
- Bake! As the pot pie bakes the gravy will work up over some of the potatoes. Don’t let this worry you, it will help the potatoes brown as they cook.
See the Full (Printable) Irish Corned Beef Pot Pie Recipe Below
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More Irresistible Irish Recipes
- Irish Soda Bread Muffins
- Slow Cooker Shepherds Pie
- Irish Potato Pie
- Cabbage and Bacon
- Creamy Cauliflower Soup
Corned Beef Pot Pie with Scalloped Potato Top
- 7 tablespoons butter, divided
- 3.5-4 pounds Cattlemen’s Ranch Flat Cut Corned Beef Brisket
- 6 tablespoons all-purpose flour
- 1 large onion, peeled and chopped
- 2 cups sliced carrots
- 1 1/4 cup frozen corn
- 1 1/4 cup frozen peas
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 12 ounce O’Shea’s Irish Stout Beer
- 1/4 cup heavy cream
- 24 ounce red potatoes
- Salt and pepper
Preheat the oven to 425 degrees F. Trim the fat off the corned beef and cut it into 3/4 inch chunks. Toss the corned beef with the flour to coat the chunks on all sides. Reserve the seasoning packet.
Place a large sauce pot over medium heat. Add 4 tablespoon butter to the sauce pot. Once melted, add in the onions. Sauté the onions for 3 minutes to soften. Then add in the corned beef and brown the chunks on all sides.
While the meat is browning, add in the corned beef seasoning packet, dried thyme, garlic powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir well.
Next add in the sliced carrots, corn, and peas. Then stir in the stout beer and cream. Stir and simmer until the liquid thickens into gravy. Pour the mixture into a 3-quart baking dish.
Use a mandolin slicer to slice the potatoes into 1/8 inch rounds. You can use a chef’s knife to do this, but it’s much easier to keep them all the same thickness with a mandolin slicer.
Melt the remaining 3 tablespoons butter. Toss the potato slices in the butter to keep them from browning.
Starting on the outer edge, place the potato slices on the beef mixture, overlapping the potatoes as you go. You can make any pattern you like. Overlap the lines as needed, until you reach the center.
Salt and pepper the top of the potatoes liberally. Then cover the top tightly with foil. Bake for 50 minutes covered.
Then remove the foil and bake another 20 minutes, until the potatoes are brown and crispy. *If the potatoes are still white, you can turn the broiler on for 1-5 minutes to brown the top, but watch it closely so it doesn’t burn!
Cool for at least 5 minutes, then serve warm.
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