Shepherd’s Pie Rolls

   Recipe by: Chef Lisa A. Heidelberg

Cook Time: 20-25 mins

Serves: 4 ppl


  • 1lb ground sirloin beef
  • ½ cup grated onion
  • 1 teaspoon house seasoning(equal parts granulated garlic, onion & black pepper)
  • 1-1/2 teaspoon Montreal seasoning
  • 1 Tablespoon olive oil
  • 2 Tablespoons Butter
  • ½ cup sweet corn kernels
  • ½ cup diced carrots
  • ½ cup of sliced green beans
  • 1/2 cup chopped onion
  • 1-2 garlic gloves minced
  • 2 Tablespoons flour
  • 1 cup of beef broth
  • 1 teaspoon Worcestershire sauce
  • 8 outer leaves of cabbage, par-boiled until pliable
  • Mashed Potatoes (I like mine a little chunky)
  • Shredded cheddar, to sprinkle on top of each roll


  • Preheat oven to 425 degrees. Lay your prepared cabbage leaves flat on the counter. Mix beef seasoning corn, carrots, & beans together. Then take approx. 2 oz of the mixture and pay at one end of the cabbage leaf. Fold in the sides and roll them up. Set the rolls in a sprayed baking dish.
  • Heat butter and oil in a skillet. Then add onion and sauté, add garlic and flour. Cook for 1 minute then add the beef broth. Cook until thickened. About 5-7mins.
  • Pour the gravy over the rolls. Then cover the dish and bake in a 425-degree oven until the internal temp reads 165 degrees or for approximately 20-25 minutes.
  • Remove from oven. Serve 2 rolls per person on top of mashed potatoes with more gravy and finish with cheddar cheese. Enjoy!

Chef’s Note: You could also make this dish with ground turkey for a lighter version.

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