St. Paddy's Irish Beef

By carvalhohm

Ingredients

• 2 medium Yukon Gold potatoes
• 2 small parsnips
• 3/4 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 cups finely shredded cabbage
• 2 medium carrots, halved and sliced
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 1 tablespoon all-purpose flour
• 1/4 cup tomato paste
• 1 can (14-1/2 ounces) reduced-sodium chicken or beef broth
• 1/2 cup frozen peas
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup 2% milk
• 1 tablespoon butter

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Peel potatoes and parsnips and cut into large pieces; place in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

Meanwhile, in large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cabbage, carrots, thyme and Worcestershire sauce.

In small bowl, combine flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture.

1 cup meat mixture with 3/4 cup potato mixture equals 36