Minced Beef and Cabbage Pie

A whole meal in one dish, even down the the gravy - Marvelous!

Remember a while back I was sent a fantastic Cookbook from 'Abel and Cole'
Well yesterday I fancied making this. In the book it is called Beef and Pointed Cabbage Pie.
Pointed or sweetheart are the same type of cabbage - I fancy you can use any cabbage you like the look of.



You will need:
2 glugs of olive oil
500g minced beef - good quality - low fat
1 large onion - small dice

3 fat garlic cloves - chopped

1/2 of a pointed or sweetheart cabbage - washed and sliced

1 x 400g tin tomatoes
2 tab
lespoons of tomato puree
make up 200ml of beef stock from a Knorr stock cube

75ml red wine
a good few splashes of Worcestershire sauce

a good splash of Tobasco sauce
salt and freshly ground black pepper
a good handful of grated cheddar cheese


How to do it:
Preheat your oven to 220C/425F/Gas7
Make enough mashed potato to cover the dish you will be using and set a side - although I make mine while everything else is happening.
Heat the olive oil in a large frying pan.
Add the beef, onion and garlic and fry until the onion is translucent and soft.
You don't want the onion browned only the beef.



Now add the shredded cabbage and stir for a few minutes until it wilts down. Throw in the tomatoes including the juice, the tomato puree, 100ml of the beef stock and the wine.
**Please note: if you don't want to add any wine then you wil need 175ml of stock instead.


Stir it trough and bring to a simmer. Season with salt and pepper and add the Worcestershire sauce and the Tobasco. Simmer for about 15 minutes.
Give it a 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 teeny bit of of cornflour.
Remember this dish is everything you need including the gravy!


Tip the lot into a suitable size baking dish and top with the mashed potato and then the grated cheese.

Bake uncovered in your preheated over for about 25 minutes until the top is golden and it is heated trough.

You can put it under the grill for a few minutes if you want the topping extra crispy.


Nothing else needed - just a big plate a
nd of course, a knife and fork.

4 comments

  1. Your pie looks great Jan!! I love that Abel and Cole book. I don't use it near enough! Have you heard of the book, It's Raining Plums? It's full of great seasonal recipes!

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  2. This sounds like one fine pie! Perfect for the cooler weather than should be upon us ANY DAY NOW (Still in the high 80's F in FL...UGH).

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  3. This sounds delicious! Thanks for sharing :)

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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