Irish Beef Pie

Thursday, April 7, 2011

Irish Beef Pie  Adapted from Finding Joy In My Kitchen
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.

Here's what you'll need:

Peel, wash, and dice up the potatoes.

Roll out the dough and press it into a 9x13 baking dish.

Thinly slice or grate 1/4-1/2 head of cabbage.

Put some olive oil in a pan and add the cabbage and potatoes.

Cook until they are lightly browned.

Add the beef and beef broth and cook until the beef is almost cooked through.

Once the beef has cooked for a bit, add the tomato paste and herbs.  Continue to cook until the potatoes are tender and most of the liquid is gone.

Pour into the baking dish and then pop into the oven.  Cook according to dough directions.

Here's what you'll end up with:

Our Thoughts:
The first thing that I thought once I started making it is that it kind of reminded me of my Mom's Stew.  What is ironic is that when I posted Mom's Stew recipe, Chris (Nibble Me This) posted that her stew reminded him of Shepherd's Pie. 

When Scott sat down to eat this, you know what he said?  Looks like stew that was baked.  Ha!

I LOVED this recipe.  I was a little nervous putting the cabbage in because boiled/cooked cabbage brings back memories of this soggy, stringy stuff that my Granny used to eat but I should not have worried at all.  The cabbage actually takes the place of the onions that we use in our stew recipe and, in fact, I could have actually put more in there.

The Montreal seasoning was a great touch and I ended up using less salt than I normally would have.

The crescent roll added a good base to it and took the place of the crackers that we would normally use. 

Bottom line, this was a big hit in our house!

Hope you enjoy!


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