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.