1 tbsp vegetable oil
1 head of cabbage (won't need all of it)
1 lb ground beef sirloin
1/2 lb red potatoes
1 tbsp of tomato paste (you can use more, but i'm not a fan)
1 tsp Worcestershire sauce
1 cup of water
1/2 tsp thyme
salt & pepper
2 pie crusts
Preheat oven to 400 degrees.
Shred the cabbage and cut the potatoes into tiny cubes.
Add cabbage & potatoes.
Cook for about 8 minutes until brown.
Then add beef and break up while cooking.
When they are no longer pink stir in tomato paste, worcestershire sauce, thyme, & water.
Cover, lower heat, and cook for about 15 minutes.
The potatoes need to be soft enough to mash.
After mashing with a fork season with salt & pepper.
Meanwhile, stretch out the pie crusts and split into 4 sections (use a pizza cutter).
Ideally you would want to make it more of a square then a circle, but I don't have time for that.
Place about 1/2 a cup of the filling on each square and seal up.
Crimp edges with a fork (if you're talented).
To Eat Now: Transfer pies to rimmed baking sheet (lined with foil) and bake for about 10 minutes or until golden brown. You can rotate the pies after 5 minutes for even cooking.
To Freeze: After the insides cool, wrap in tin foil and place in freezer bags. I kept them in my freezer for about a month and used them regularly. No defrosting needed.
To Eat From Freezer: Bake at 400 degrees for about 30 minutes on a foil-lined rimmed baking sheet.
Points Plus+: 10
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