Beef And Cabbage Pie Recipes

Steps:

• Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
• Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
• Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
• Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
• While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
• Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
• Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
• Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
• Remove from the oven and let rest for 10 minutes.
• Meanwhile, warm any remaining broth over medium-low heat.
• Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

Steps:

• In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

Steps:

• In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. , Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired.

Steps:

• Preheat oven to 350 degrees.
• Take pie shells out of boxes to thaw.
• Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
• Stir in the cabbage.
• Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
• Lower heat and simmer 15 minutes.
• Put half of mixture into one of the pie shells and wet the top edge of the shell.
• Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
• Lay second shell directly on top of of mixture in first shell.
• Use damp fingers to seal two shells together.
• Flute edges.
• Make about 8 slashes on top to allow steam to escape.
• Repeat filling the third shell and covering with the fourth shell.
• Check to see that your edges are sealed and for the steam vents.
• Bake for 30-40 minutes or until crust is golden brown.
• Place pie plate on wire rack and let set for 5 minutes.
• Cut into 8 servings.

Steps:

• Preheat oven to 425 degrees.
• Bake pie shell for 10 minutes, remove and set aside to cool.
• Reduce oven to 350 degrees.
• Meanwhile, in small skillet over medium heat, melt butter and saute onions for about 3 minutes or until limp.
• Add half and half to skillet, continue cooking until small bubbles appear around the edges of the pan.
• In large bowl, beat eggs with Parmesan cheese and seasonings; add cottage cheese and corned beef.
• Continue to beat until well blended.
• Add onion and blend well.
• Place cooked, well drained, cabbage in pie shell. Top with corned beef mixture. Top with shredded cheese.
• Bake at 350 degrees until set, about 35 minutes.

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

Steps:

• Heat oven to 425 degrees.
• Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
• Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
• Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
• Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
• Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
• Blend water and reserved egg; brush over pastry.
• Bake until golden brown, 14 to 16 minutes.
• Serve with chili sauce.