Leftover Corned Beef & Cabbage Pie (Bubble & Squeak Pie)

Bubble & Squeak Pie

I developed this recipe to make use of my St. Patrick's Day Corned Beef and Cabbage Dinner leftovers. I didn't have a lot left and wanted to try something fun. You could use the leftovers from any boiled dinner.

Ingredients

Crust:

1Pie Crust (I cheated and used one from the store, it was a busy day!)

Filling:

Leftover Potatoes, Carrots, Turnips, Onion, Cabbage and Corned Beef (about 3 cups total after it's cut up)

Sauce for Filling:

1Tbsp Butter

1Tbsp Flour

1/3 cup Milk

1/4 tsp Parmesan Cheese

1 squirt each of Yellow & Spicy Brown Mustard

Topping:

1/4 cup Breadcrumbs

1/4 tsp Garlic powder

1 tsp Parmesan Cheese

Preheat oven to 400º

Line an ungreased 9 inch pie plate with the Pie Crust. Cut Leftover Veggies into bite size pieces and cube Beef.  Mix together in a large bowl and set aside.

In a small sauce pan melt Butter over a medium heat. Add Flour and stir until bubbling. Slowly whisk in Milk and bring to a boil. Sauce will be ready when it's thickened to a creamy consistency. Remove from heat and whisk in Cheese and Mustards. Fold sauce into leftover Veggie and Meat Mix. Lightly press Mix into your prepared pie plate. Set aside.

In a separate bowl mix together all ingredients remaining for Topping and sprinkle over the top of the pie to evenly cover the Mix.

Cover with a sheet of foil with a 1 inch hole punched in center and Bake for 15 minutes. Remove foil and bake for 10-15 more minutes. Allow to cool for 5 minutes then slice and serve.

Like the warmth of the sun 

And the light of the day, 

May the luck of the Irish 

help you bake this pie today.