Description
A delicious seasonal meal turned into a pot pie! Corned beef is cooked for 10 hours to a delicate tenderness. We make our gravy base from scratch sauteing mirepoix (carrots, onions & celery) with butter, and then just the right amount of beef stock & heavy cream, shredded cabbage, and potatoes. This is a take & bake pie so the filling is put in our rolled-out and crimped pie dough. Once freshly assembled, we package it with baking instructions.
Ingredients: corned beef, potatoes, cabbage, carrots, celery, onion, butter, flour, beef stock, heavy cream, salt, sugar, milk, egg, white pepper, thyme
