Cheesy Red Cabbage and Beef Skillet Pie recipe
A rustic pan-to-oven beef pie with red cabbage softened into the savoury filling and cheddar melted on top. It is hearty, comforting and perfect for dinner.
55 min · Medium · British Jump to method
Ingredients
- 500g Minced Beef
- 250g Red Cabbage
- 120g Cheddar Cheese
- 15g Butter
- 2 tsp Herbs
- 1 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 452 kcal |
| Protein | 35.8 g |
| Carbohydrates | 4.8 g |
| Fat | 32.4 g |
| Saturated fat | 14.8 g |
| Fibre | 1.4 g |
| Sugar | 2 g |
| Sodium | 647 mg |
Why this works
A rich, high-protein skillet pie with substantial saturated fat and sodium, best enjoyed as an occasional hearty meal rather than an everyday lighter option.
High-quality protein. Minced beef and cheddar provide a large amount of protein, which supports muscle maintenance and satiety.
Calcium and B12. Cheddar cheese contributes calcium for bone health, while beef is a source of vitamin B12 and iron.
Sodium and saturated fat concern. Added salt, cheddar and beef make this dish relatively high in sodium and saturated fat, so portion size matters.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Melt the butter in an ovenproof frying pan and brown the minced beef for 6–8 minutes.
- Add the red cabbage, herbs, salt and black pepper, then cook for 10 minutes until softened.
- Spread the mixture evenly in the pan and scatter the cheddar cheese over the top.
- Transfer to the oven and bake for 15–18 minutes until bubbling and lightly browned.
Prefer the classic version? Smoky Beef and Pepper Gravy Rounds
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