A variation on shepherd's pie, this hearty dish brings together saucy beef and mashed potatoes, parsnips and other vegetables. This dish will be the star of your St. Patrick’s Day meal.
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!
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