What You Need:
(Makes: 4 servings)
2 medium Yukon Gold potatoes
2 small parsnips
3/4 pound of lean ground beef (90% lean)
1 medium onion, chopped
2 cups of cabbage, finely shredded
2 medium carrots, halved and sliced
1 teaspoon of dried thyme
1 teaspoon of Worcestershire sauce
1 tablespoon of all-purpose flour
1/4 cup of tomato paste
1 can (14 & 1/2 ounces) of reduced-sodium chicken or beef broth
1/2 cup of frozen peas
3/4 teaspoon of salt, divided
1/2 teaspoon of pepper, divided
1/4 cup of 2 % milk
1 tablespoon of butter
What to Do:
STEP 1) Peel the potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
STEP 2) Meanwhile, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
STEP 3) In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
STEP 4) Drain the potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture.
STEP 5) Happy St. Patrick’s Day & Enjoy!