Corned Beef & Cabbage Pot Pie

From Saint Patrick's Day Leftovers:



Corned Beef & Cabbage Pot Pie

2 tbsp butter
2 tbsp flour
1/2 white onion, diced
2 cups beef stock
1 cup water
1 1/2 cups chopped corned beef
1 1/2 cups chopped cabbage
2 red potatoes, chopped
1 cup carrots, diced
Salt & Pepper to taste
1 package puff pastry



In a large pot, combine butter and flour over medium heat to make a roux.

Add beef stock and water and stir until thickened.

Add beef, cabbage, potatoes, carrots and onions and seasoning.  Bring to boil and reduce to simmer.  Cook on stovetop covered for 30 minutes.  Uncover and cook an additional 15-20 minutes.

Preheat oven 350F.

Pour mixture into a 9x13 pan.  Cover with puff pastry.

Bake for 30 minutes.