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Corned Beef and Swiss Pie

corned beef and swiss pie Entree
Corned Beef and Swiss Pie
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 6
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Corned beef, sauerkraut and swiss cheese put an Irish spin on your usual pot pie, and deliciously flaky pie crust holds it all together. ...MORE + LESS -

Ingredients

1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
1 lb (500 g) cooked corned beef, cut into 1-inch cubes
1 cup drained sauerkraut
3 tablespoons butter
1/4 cup all-purpose flour
3/4 cup beef
1/3 cup dark lager beer
2 tablespoons Worcestershire sauce
1 1/2 cups shredded Swiss cheese
1/2 cup shredded white Cheddar cheese

Steps

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  • 1
    Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • 2
    In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • 3
    Top with second crust; seal and flute. Cut slits in top crust.
  • 4
    Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 6 servings
Calories
690
% Daily Value
Total Fat
48
Saturated Fat
22
Sodium
1690
Dietary Fiber
0
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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