1 tube crescent rolls
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
Directions: Peel, wash, and dice up the potatoes. Shred the cabbage. Preheat the oven according to the crescent roll directions. 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. Preheat the oven and cook per crescent roll directions. Allow the pie to cool for ~5 minutes before serving.