Minced Beef and Cabbage Pie

 Beef and Cabbage Pie 

A whole meal in one dish, even down to the gravy. 

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I found this recipe in an Abel and Cole cookbook.

So, yesterday I fancied making it, in the book, it's called Beef and Pointed Cabbage Pie.

Although pointed or sweetheart cabbages are the same type, you can use any cabbage you like the look of although a savoy cabbage will take a bit more cooking.

Ingredients

• vegetable oil

• 500g minced (ground) beef - low fat

• 1 large onion - peeled and cut into small dice

• 3 fat garlic cloves - minced

• ½ of a pointed or sweetheart cabbage - washed and sliced

• 1 x 400g tin tomatoes - good quality or the gravy won't be as nice

• 2 tablespoons of tomato puree (paste in the US)

• 200ml of beef stock from 1 Knorr beef stock cube

• 75ml red wine

• a good few splashes of Worcestershire sauce

• a good splash of Tabasco sauce

• salt and freshly ground black pepper - to taste

• a handful of grated cheddar cheese

Nothing else is needed - just a big plate and of course, a knife and fork 😋

You might like to add cabbage to this Cottage Pie Recipe - Actually, I might have to try it myself!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

minced beef pie, meat and cabbage pie, minced beef and cabbage pie,

dinner, main

British

Yield: 4

Author: Jan Bennett

Minced Beef and Cabbage Pie

All in one meal, even down to the gravy!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• vegetable oil
• 500g minced (ground) beef - low fat
• 1 large onion - peeled and cut into small dice
• 3 fat garlic cloves - minced
• ½ of a pointed or sweetheart cabbage - washed and sliced
• 1 x 400g tin tomatoes - good quality or the gravy won't be as nice
• 2 tablespoons of tomato puree (paste in the US)
• 200ml of beef stock from 1 Knorr beef stock cube
• 75ml red wine
• a good few splashes of Worcestershire sauce
• a good splash of Tabasco sauce
• salt and freshly ground black pepper - to taste
• a handful of grated cheddar cheese

Instructions

Preheat your oven to 220°C/425°F/Gas7

1. Start by making the mashed potatoes. Make enough to cover the dish you will be using and set it aside.
2. Heat a little oil in a large frying pan. Add the beef, onion and garlic. Fry gently until the onion is translucent and soft. You don't want the onion browned but it needs to be nice and soft as it won't cook in the oven.
3. Now add the shredded cabbage and stir for a few minutes until it wilts down. Add the tomatoes including their juice, the tomato puree, 100ml of the beef stock, and the wine. *If you don't want to add wine you will need 75ml more stock.
4. Stir it through and bring it to a simmer. Season with salt and pepper add the Worcestershire sauce and Tabasco and simmer for about 15 minutes.
5. Taste to be sure you don't want anything else you fancy in the way of seasoning. You shouldn't need to thicken it but if you must then use a tiny bit of cornflour. Remember this dish is everything you need including the gravy!
6. Tip the lot into a suitably sized baking dish. Top with the mashed potato and then the grated cheese.
7. Bake uncovered in your preheated oven for 25-30 minutes until the top is golden and the meat filling is heated.
8. You can put it under the grill for a few minutes if you want the topping extra crispy.

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