A delightful and hearty pie combining tender cabbage, savory beef, and a flaky crust.
Preheat your oven to 350°F.
Ensure the oven is fully preheated before baking for even cooking.
In a stockpot, cook the ground beef over medium heat until browned and fully cooked, stirring frequently.
Break up the beef into small pieces for even cooking.
Add the shredded cabbage to the beef in the stockpot. Cover and cook, stirring occasionally, until the cabbage is tender.
Stir often to prevent the cabbage from sticking to the pot.
Mix the mashed potatoes and condensed soup into the cabbage and beef mixture. Stir until well combined.
Ensure the mixture is evenly combined for consistent flavor.
Unroll one package of crescent roll dough and press it into a baking dish to form the bottom crust.
Press the dough evenly to cover the bottom of the dish.
Spread the cabbage mixture evenly over the bottom crust.
Smooth the filling to create an even layer.
Unroll the second package of crescent roll dough on wax paper and press the seams together to form a single sheet. Place it over the filling as the top crust, sealing the edges.
Seal the edges well to prevent the filling from leaking during baking.
Bake the pie in the preheated oven for 25 minutes or until the crust is golden brown.
Check the pie halfway through to ensure even browning.
Let the pie cool for 5 minutes before slicing into squares and serving.
Allowing the pie to cool slightly helps it hold its shape when sliced.
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