Recipes // Main Dish Chicken and Turkey // St. Patrick’s Day Leftover Dinner Pie

St. Patrick’s Day Leftover Dinner Pie


By Diane Henderiks

Serves 4-6


  • 2 teaspoons canola oil
  • 2 large onions; diced
  • 2 cloves garlic; minced
  • 4 carrots; diced
  • 3 celery ribs; diced
  • 1/4 cup tomato paste
  • 1/2 cup sweet peas
  • 2 teaspoons finely chopped fresh thyme
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 1 bottle of Irish stout beer
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1-2 pounds of leftover cooked corned beef; finely chopped*
  • Salt and pepper
  • Leftover colcannon or mashed potatoes
  • 1/2 cup shredded low fat cheddar cheese
  • 1/4 cup finely chopped parsley


  1. Preheat oven to 350°.
  2. Heat oil in large skillet.
  3. Add onions, garlic, carrots and celery. Cook 7 minutes. Add tomato paste and cook until it is dispersed into veggies, about 2 minutes.
  4. Add next 7 ingredients (peas through Dijon mustard) and stir to combine.
  5. Add meat, stir and cook uncovered for 10 minutes, adding broth as needed to keep moist but not “soupy”. Season to taste with salt and pepper.
  6. Pour meat mixture into a baking dish.
  7. Top with an even layer of colcannon or mashed potatoes.
  8. Bake for 30 minutes until bubbling and browning.
  9. Top with shredded cheese, return to oven and bake 5 more minutes or until cheese is melted.
  10. Sprinkle with chopped parsley.

NOTE: You can use any cooked meat or poultry, mushrooms or other veggies, tempeh, ground beef, turkey or chicken.

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