Corned Beef and Swiss Pie


Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Ingredients

  • 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
  • 1 lb cooked corned beef, cut into 1-inch cubes
  • 1 cup drained refrigerated sauerkraut
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/3 cup dark lager beer
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 1/2 cup shredded white Cheddar cheese (2 oz)

Instructions

  • Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • Top with second crust; seal and flute. Cut slits in top crust.
  • Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

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