It wasn't pretty, but it was tasty. I found this recipe while thumbing through a Martha Stewart Magazine, Everyday Food. I hate working with pie crust, but it was worth it. The original recipe called for ground sirloin, but the grocery store was out so I used lean ground beef...which also saved me some money. For some reason I added a little ketchup, it just seem like it needed it.
Adapted from: Martha Stewart
1 tablespoon vegetable oil
¼ head green cabbage shredded
½ pound red potatoes scrubbed and diced
1-pound ground beef (93/7)
3 tablespoon tomato paste
1 tablespoon ketchup
½ tablespoon Worcestershire sauce
½ tablespoon dried thyme
Course salt and ground pepper
2 - 9” piecrusts, homemade or store bought
All-purpose flour for rolling
Preheat oven to 400 degrees
Heat oil over medium heat, in a saucepan. Add potatoes and cabbage. Cook for about 7-9 minutes. Add beef, cook, breaking up meat with spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire sauce, thyme and 1 cup water. Cover and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with fork. Add salt and pepper. Let cool completely.
On lightly floured surface, roll each crust into a 14” square. Cut into 4 equal squares place ½ cup filling on one half of each square, leaving a ½:” border. Brush edges with water fold over and crimp with fork to seal. Make 3 small vents.
Transfer to baking sheets bake until golden brown 10-12 minutes
TO FREEZE: Arranged unbaked pies on a baking sheet (not touching); freeze until firm, about 1 hour. Wrap each pie in foil and store in a freezer bag. Freeze for up to 2 months
To bake from frozen: Bake for 28-30 minutes of 400.