Corned Beef Cabbage Pie
|Corned beef brisket||2 Pound|
|Salt free beef broth||27 1⁄2 Ounce (2 Can, 13 3/4 Ounce Each)|
|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Frozen phyllo pastry sheets||8 , #ref! (Thawed)|
Trim fat from brisket; place brisket in a Dutch oven.
Cover with water to a depth of 2 inches above brisket.
Bring to a boil; cover, reduce heat, and simmer 3 hours or until very tender.
Drain; shred meat.
Separate cabbage into leaves.
Place leaves and beef broth in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until tender, stirring frequently.
Drain; reserve 3/4 cup cooking liquid.
Arrange leaves in a 1 1/2 quart oval gratin dish.
Top leaves with corned beef and cheese.
Combine reserved 3/4 cup liquid and milk in a saucepan.
Combine flour and 2 tablespoons water, stirring well; add to milk mixture.
Cook, slirring constantly, over medium heat until thickened.
Remove from heat; stir in brown sugar, mustard, and pepper.
Spoon over cheese.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Coat with cooking spray.
Layer remaining 7 sheets phyllo on first sheet coating each with cooking spray.
Place stack of phyllo over mixture in dish.
Trim edges to within 1 inch of dish.
Cut 1-inch slits in phyllo evenly around edge of dish.
Gently press edges toward dish.
Bake at 350° for 30 minutes or until lightly browned.
Sprinkle with parsley, if desired.