Ingredients:

  • 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 4 Tbsp unsalted butter, softened
  • 1/2 cup whole milk, warmed
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp finely chopped fresh parsley
  • Salt and Black Pepper to taste
  • 2 Tbsp Olive Oil
  • 5 lbs lean ground beef (85/15)
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 medium head Green Cabbage (about 2 lbs), thinly shredded
  • 1 cup low-sodium beef broth
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 2 Tbsp All-Purpose Flour

Instructions:

  1. Prepare the Potatoes: Boil potatoes until fork-tender (about 15-20 minutes). Drain well. Mash with butter, warm milk, Parmesan, parsley, salt, and pepper until smooth and creamy. Set aside.
  2. Brown the Beef: Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the ground beef, breaking it up as it cooks. Drain off excess fat.
  3. Sauté Aromatics: Add the chopped onion to the beef and cook until softened (about 5 minutes). Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Build the Sauce Base: Sprinkle the flour over the mixture and stir for 1 minute. Slowly whisk in the beef broth until smooth.
  5. Simmer the Filling: Stir in the Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
  6. Add Cabbage: Add the shredded cabbage in batches, stirring until it begins to wilt down. Season generously with salt and pepper. Cover and simmer gently for 15-20 minutes, stirring occasionally, until the cabbage is tender and the mixture has thickened slightly. Remove the bay leaf.
  7. Assemble the Bake: Preheat oven to 375°F (190°C). Spread the beef and cabbage filling evenly into a prepared 9x13 inch baking dish.
  8. Top and Bake: Spoon the mashed potato topping evenly over the filling. Use a fork to create texture on the surface.
  9. Bake: Bake for 30-35 minutes, or until the filling is bubbling around the edges and the potato topping is deeply golden brown. Allow to rest for 10 minutes before serving.