Are you ready to transform an ordinary weeknight dinner into an extraordinary culinary experience? This Beef and Cabbage Pie is not just a meal – it's a hearty, mouth-watering journey that combines the rich, savory flavors of ground beef with the subtle sweetness of tender cabbage, all wrapped in a perfectly golden, flaky pie crust. Imagine cutting into a pie that promises warmth, comfort, and a delicious blend of textures that will have your family begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with cooking spray or butter.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook until no pink remains, about 7-8 minutes.
- Add chopped onions to the beef and sauté until they become translucent, approximately 3-4 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add chopped cabbage to the skillet, stirring to combine with the beef and onions. Cook for 5-6 minutes until the cabbage begins to soften.
- Season the mixture with salt and pepper, stirring thoroughly to distribute the seasonings evenly.
- Remove the skillet from heat and allow the beef and cabbage mixture to cool slightly for 10 minutes.
- Roll out the pie crust and line the prepared pie dish, trimming excess dough around the edges.
- Pour the beef and cabbage filling into the pie crust, spreading it evenly.
- Cover the pie with the second pie crust, crimping the edges to seal. Cut several small slits on top to allow steam to escape.
- Brush the top crust with beaten egg to create a golden, shiny finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let the pie rest for 10-15 minutes before slicing and serving.
Tips
- Drain excess fat from the beef after browning to prevent a soggy pie crust
- Make sure to let the filling cool slightly before adding to the pie crust to prevent a wet bottom
- For extra flavor, consider adding a splash of Worcestershire sauce or a sprinkle of dried thyme to the beef mixture
- Use a sharp knife to create decorative vents on the top crust – this helps steam escape and makes your pie look professional
- If the pie crust edges start browning too quickly, cover them with aluminum foil to prevent burning
- Let the pie rest for at least 10-15 minutes after baking to allow the filling to set and make slicing easier
- For a more rustic look, you can use a homemade pie crust instead of store-bought
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
