Earlier this week I posted a recipe for muffins that used some corned beef. Here's a way to use up the rest of that can. You could dice up leftover corned beef from St. Patrick's Day and use it instead of canned meat and you'd still get a great meal - warm and comforting on a cold winter's night.
One of the nice things about this recipe is that the ingredients are all shelf-stable or things you would commonly have around the house. That means that you can throw it together even when there's a snowstorm and you can't go to the store. This recipe was my mother's, and it was one of my favorite comfort foods growing up.
One of the nice things about this recipe is that the ingredients are all shelf-stable or things you would commonly have around the house. That means that you can throw it together even when there's a snowstorm and you can't go to the store. This recipe was my mother's, and it was one of my favorite comfort foods growing up.
Corned Beef and Cheese Pie
1 unbaked pie shell
12 oz (or less, if that's all you have) canned corned beef
3 eggs
1 1/2 c. undiluted evaporated milk
1 TBS instant minced onion (or fresh onion, diced small)
1 tsp mustard
dash black pepper
dash tabasco
1 c. shredded sharp cheddar cheese
1 tsp dried or fresh parsley
Spread corned beef in bottom of pie shell.
Mix together next seven items. Stir in cheese.
Pour cheese mixture over corned beef. Sprinkle with parsley.
Bake in a 375 degree oven for 40 minutes, until firm.
Cut in wedges and serve warm. Serves 6.
12 oz (or less, if that's all you have) canned corned beef
3 eggs
1 1/2 c. undiluted evaporated milk
1 TBS instant minced onion (or fresh onion, diced small)
1 tsp mustard
dash black pepper
dash tabasco
1 c. shredded sharp cheddar cheese
1 tsp dried or fresh parsley
Spread corned beef in bottom of pie shell.
Mix together next seven items. Stir in cheese.
Pour cheese mixture over corned beef. Sprinkle with parsley.
Bake in a 375 degree oven for 40 minutes, until firm.
Cut in wedges and serve warm. Serves 6.
