We’ve been living in the Bay Area again for about 15 months now. Many things are are moving into place nicely, but there are things, little things that trigger a hunger for “Sweet Home Chicago”. St. Patrick’s Day, for whatever reason is one of those triggers. I think it’s because Chicago straightforwardly rules the universe in celebrating this holiday. Corned Beef flies off the shelf faster than a snow blower in a blizzard for the next couple weeks and people gather to eat, drink and be merry like no other place on earth. One would think Ireland would rival the festivities but I went and checked for myself back in 2002 with my brother Truman and good friend Tedro. We got to the bar in Dublin early to be sure we got a seat…there were plenty of seats. We waited excitedly for some Irish music and limerick recital…none found. Eventually, a couple guys with guitars approached the stage and got ready to play. 1st song….”SWEET HOME ALABAMA”. 2nd song…..”BYE BYE MISS AMERICAN PIE”. I’m just sayin, Chicago OWNS St. Patrick’s Day.
All that said, my coping mechanism (of coarse) was to elevate corned beef and cabbage to a higher place on the culinary scale for my Nor Cal friends. Rebecca and I get together on Sunday afternoons with about a dozen other adults and their kids at our house for a pot luck style dinner and then a time of discussion surrounding the idea of living life on purpose in light of Jesus Christ. I’ve been thinking a lot about savory pies, so when St. Patrick came knocking, I knew just how to respond.
I present this recipe as my St. Patrick’s Day gift to you and yours…may it fill your belly, warm your heart, and stir your soul:)
Corned Beef & Cabbage Pot Pie (St. Paddy’s Delight)
1 1/2: Pounds of Shredded (cooked) Corned Beef. Place corned beef in a large pot with all the juices then cover the roast with water. Bring to a boil then reduce heat to low and simmer for 3 1/2 to 4 hours or until fork tender. Remove from pot and shred the roast with a fork, set aside. I used one from Trader Joe’s that was swimming in juices and spices.
1/2: Onion (Diced)
2: Cloves of Garlic (Minced)
1 1/2: Pounds of Boiled diced potatoes (a bit smaller than craps dice)
6: Whole leafs of cabbage boiled.
1: Cup of Heavy Cream
3: Tablespoons of Butter
1: Teaspoon of ground mustard
2: Pie crusts (I used Pillsbury and they come 2 in a package in the canned biscuit area at store)
* Dice onion and mince garlic then saute in large sauce pan for about 5 minutes.
* Add heavy cream and butter then bring to a boil.
* Reduce heat to low and fold in Potatoes and ground mustard. Once combined, turn off heat.
* Salt and Pepper to taste.
* Place pie crust # 1 in dish and begin layering.
* Spread Corned Beef evenly to cover crust.
* Place 2 leaves of Cabbage over meat.
* Spread Potatoe Mixture to cover cabbage.
* Repeat corned beef, cabbage and potato mixture.
* Apply remaining 2 leaves of cabbage as final layer
* Apply top pie crust.
* Bake at 3:50 till top crust is golden brown (about 20 minutes).
* Let rest for 20 minutes before cutting so it holds together nicely.