St. Patrick’s Day Pot Pie

If you have leftover brisket or corned beef from your St. Patrick’s Day celebrations, I suggest using it for a pot pie! If you use corned beef instead of brisket, cut out the added salt and make sure you’re using unsalted butter. You can also make this much simpler by using store-bought biscuit, pie crust, or puff pastry and I’m sure it would be tasty - but the homemade cheddar chive biscuits really add something special. May the road rise to meet you, friends of the market!

By Paige Wilmer. She and her husband Cody run The Long Acre Elderberry Farm. 

Ingredients

Filling: 

• 3 Tbs Irish butter

• ¾ Cup onion, minced*

• 4 cups cabbage, thinly sliced*

• 1 cup carrots, sliced*

• ½ tsp salt 

• ⅛ tsp white pepper

• 1 tsp thyme 

• 1 tsp parsley*

• 2 cups potatoes (I used small red new potatoes), thinly sliced* 

• ¼ cup flour 

• 1 cup chicken stock*

• 1 cup milk

• Dijon mustard

• 2 cups cooked brisket, cut into bite size pieces*

Drop Biscuits:

• 2 cups flour 

• 3 tsp baking powder

• 1 tsp salt

• ½ cup Irish butter, cold and cut into pieces

• 2 tbs chives*

• 1 cup shredded cheddar cheese

• 1 cup buttermilk

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Pre-heat oven to 400F. In a heavy bottomed pot, melt butter. Saute onions for a couple of minutes, then add 2 cups cabbage. Mix into the onion and butter mixture and allow to cook down a little before adding the rest of the cabbage. Cook down for another few minutes while stirring a few times. Add carrots, salt and pepper, thyme and parsley.Cook around 5 minutes, until the carrots begin to soften. Add potatoes and stir. Sprinkle the flour on the mixture and coat your vegetables thoroughly. Cook a minute or so and then add chicken stock, milk, and dijon mustard. Mix. Bring to a boil. Reduce to a simmer, and simmer for ~10 minutes, until the mixture is thick and the vegetables are tender but not mushy. Add the cooked brisket and combine. Taste for seasoning, then set aside to cool. 

2. While your filling is cooling, make your drop biscuits. In a medium mixing bowl, combine flour, baking powder, and salt. Cut the butter into the mixture with a pastry cutter or your fingers. With a wooden spoon or spatula, stir in the chives and cheddar cheese. Make a well in the center, pour in the buttermilk, and combine. Set aside. 

3. Pour your now cool-ish filling into a greased baking dish. Smooth the top of the filling. With a small ice cream scoop (or spoon), scoop the biscuits onto your filling. How many biscuits you’ll get will depend on the size of your dish, scoop, and what feels right to you! I like to place the biscuits fairly close together so they spread to cover most of the pie.

4. Place the assembled pie into the oven, bake for 25-30 minutes, or until your biscuits are golden brown and delicious looking. Brush with more Irish butter for extra decadence, allow to cool for about 10 minutes, and serve.