Dice the corned beef into bite-sized pieces and chop the cabbage, carrots, and onion into uniform sizes for even cooking.

In a large skillet over medium heat, add olive oil and sauté onions until translucent and fragrant. Add carrots and cabbage, stirring frequently until softened slightly.

Mix in the corned beef along with salt, pepper, and any preferred herbs. Sauté until heated through and well combined.

Pour in the beef broth while scraping up any brown bits from the bottom of the skillet. Allow it to simmer until slightly thickened.

Roll out the puff pastry on a floured surface and fit it into a pie dish. Pour the corned beef mixture into the crust and top with another layer of pastry.

Preheat the oven to 400°F (200°C) and bake the pie for about 25-30 minutes or until golden brown on top.