Meat And Cabbage Pie - cooking recipe

Ingredients

16 ounces 90% lean beef
2 cups chopped onions
6 cups shredded red cabbage
2 cups tomato sauce (I use Hunt's)
2 tablespoons brown Sugar Twin
2 teaspoons parsley
1/2 teaspoon black pepper
4 pillsbury unbaked pie shells (usually sold 2 per box)

Preparation

Preheat oven to 350 degrees.
Take pie shells out of boxes to thaw.
Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
Stir in the cabbage.
Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
Lower heat and simmer 15 minutes.
Put half of mixture into one of the pie shells and wet the top edge of the shell.
Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
Lay second shell directly on top of of mixture in first shell.
Use damp fingers to seal two shells together.
Flute edges.
Make about 8 slashes on top to allow steam to escape.
Repeat filling the third shell and covering with the fourth shell.
Check to see that your edges are sealed and for the steam vents.
Bake for 30-40 minutes or until crust is golden brown.
Place pie plate on wire rack and let set for 5 minutes.
Cut into 8 servings.