Bull Brand Corned Meat Pot Pie Try our Corned Meat Pot Pie recipe, and indulge in this flavourful, aromatic meal that will warm you from the inside out.
CORNED MEAT ORIGINAL 300G View more recipes with this product


  • 4 tbsp. margarine
  • 1 small onion, sliced
  • 1 large carrot, peeled and chopped
  • 1/2 tsp. dried thyme
  • 1 whole dried bay leaf
  • 1/3 cup all-purpose flour
  • 2 beef stock cubes 
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup green cabbage, chopped
  • 1 large potato, chopped
  • 1 can Bull Brand corned meat, chopped
  • 1 sheet Today puff pastry, defrosted
  • 1 egg, beaten


  1. Preheat the oven to 200°C.
  2. In a large skillet, melt the butter over a medium heat and then add the onion, carrots, thyme and bay leaf. Sauté until the onions and carrots have softened and then add the flour.
  3. Cook for 2 to 3 minutes until flour turns golden and then slowly whisk in the stock followed by the milk.
  4. Season with salt and pepper and then bring the mixture to a simmer.
  5. Continue to cook the sauce for 6 to 8 minutes until it begins to thicken. Then, add the cabbage and potatoes.
  6. Cook until the carrots and potatoes have begun to soften and the cabbage has started to wilt. Remove and discard the bay leaf.
  7. Fold in the cooked corned meat and then remove the skillet from the
  8. Heat.
  9. Fill individual oven-safe ramekins with the mixture.
  10. Unfold the puff pastry and cut it into four equal squares
  11. Place the rolled pastry over each ramekin and then brush it with the beaten egg.
  12. Finally, make 3 to 4 slits on the top of each pot pie using a sharp knife.
  13. Bake until the pastry is puffed and golden. About 30 to 35 minutes.
  14. Remove the pies from the oven and let set for 10 to 15 minutes before serving.
  15. Garnish with fresh parsley.

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