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Corned Beef and Swiss Pie

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  • 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.
Apr 27, 2018

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

  • 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

690 Calories, 48g Total Fat, 27g Protein, 38g Total Carbs

Nutrition Facts

Serving Size: 6 servings
Calories
690
Total Fat
48g
Saturated Fat
22g
Sodium
1690mg
Total Carbs
38g
Dietary Fiber
0g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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