Beef & cabbage pie







Cook Time

50-55 Min


  • butter for greasing
  • 200g/7oz potatoes, shredded
  • 200g/7oz Cheddar cheese, grated
  • 450g/1lb minced beef
  • 1 tablespoon vegetable oil
  • 175g/6oz cabbage, shredded
  • 100g/4oz canned chopped green chillies, drained
  • 125ml/4fl oz taco sauce
  • salt and ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 23cm/9in pie plate with butter.
  • Combine the potatoes with half the cheese and season with salt and pepper. Press into the bottom and up the sides of the prepared pie plate.  Bake in the oven for 20 minutes.
  • In a large frying pan, brown the beef in the oil and drain. Add the cabbage and sauté until crisp. Remove from the heat and add the chillies and taco sauce. Season with salt and pepper. Spoon the mixture into the crust, and bake for a further 20 minutes.
  • Sprinkle with the remaining cheese, and continue baking until the cheese melts. Allow to stand for about 10 minutes before serving.
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