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  • 1 tablespoon vegetable oil
  • 1 pound ground lamb
  • 1/4 head cabbage, sliced
  • 1/2 pound cubed red potatoes
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1 cup water
  • 2 packages 8-count, refrigerated crescent rolls


  1. Heat oil in a large pan over medium-high heat. Cook lamb until browned, careful not to burn the bits on the bottom. Add cabbage, potatoes, salt and pepper. Cook for 7-9 minutes. Add Worcestershire sauce, tomato paste, thyme and water. Cook until potatoes are tender, about 15 minutes.
  2. Preheat oven to 400F.
  3. On lightly floured surface, press together two roll triangles in to a square. Lightly flour and roll dough out until about 4 x 4 inches. Repeat with rest of rolls. Place 1/3-cup lamb filling in the center of each square. Fold over dough diagonally, forming a stuffed triangle. Press edges together with fork.
  4. Bake for 28-30 minutes. Let cool on baking sheet for 5-10 minutes.

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The recipe was originally published as Irish Stew Pub Pies on

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