If you still have leftover cabbage, then this is a dish for you. The inspiration for this recipe comes from Megan, over at Megan's Cookin. She posted a fun recipe for individual Irish Beef Hand Pies; and while adorable, they looked like too much work for my tight evening schedule.
So, I took her recipe and adapted it for a large pie - using our favorite crescent rolls for the crust.
Irish Beef Pie - Adapted from Megan's Cookin
1/2 recipe, crescent roll dough
1 tsp. olive oil
1/4 head green cabbage, finely sliced/shredded
4 medium russet potatoes, peeled and diced
1/2 lb. beef stew meat, cubed into small chunks
1 can beef broth
3 T tomato paste
1/3 tsp. Worcestershire sauce
1/2 tsp. thyme
1/4 tsp. Montreal Seasoning
sea salt and pepper, to taste
Prepare the crescent roll dough as directed. When dough is ready, press into a glass pie plate.
Place olive oil, sliced cabbage and potatoes in a large skillet and begin to brown these veggies until lightly browned.
Then, add in the beef broth and beef and cook until beef is mostly cooked through.
Add in the tomato paste and Worcestershire sauce along with the seasonings and simmer.
Simmer for ~10 minutes until potatoes are tender and beef is cooked through and most of the liquids are evaporated.
Pour the pie filling into the pie.
Bake the pie at 400 degrees for ~15-20 minutes until the pie is warmed throughout and the crust is lightly browned on top.
Allow the pie to cool for ~5 minutes before serving.
Serve up a slice of Beef Pie and enjoy!
Linked to: Tasty Tuesday, Tempt My Tummy Tuesday, What's on Your Plate?