Irish Beef Potato Dinner

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 yukon gold potatoes
• 3 parsnips
• salt and pepper
• 12 ounces extra lean ground beef
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1 teaspoon worcestershire sauce
• 2 cups thinly shredded cabbage
• 1 cup carrot, halved lengthwise, and sliced
• 1/4 cup tomato paste
• 1 tablespoon all-purpose flour
• 1 3/4 cups chicken broth, sodium reduced
• 1/2 cup frozen peas
• 1/4 cup warm milk
• 1 tablespoon butter

Recipe

• 1 peel potatoes and parsnips; cut into chunks. in a saucepan, cover potatoes and parsnips wirh cold water; bring to a boil over high heat.
• 2 season with salt. reduce heat and boil gently for 15 minutes or until fork tender.
• 3 meanwhile, heat a large nonstick skillet over medium-high heat. add beef, onion, thyme and worcestershire sauce; cook stirring and breaking up beef with a spoon, until beef is browned, about 5 minutes.
• 4 stir in cabbage and carrots.
• 5 whisk tomato paste and flour into broth; stir into skillet and bring to a boil. reduce heat, cover partially, and dimmer for 8 minutes or untl vegetables are just tender.
• 6 stir in peas and heat through, about 2 minutes. season with salt and pepper. drain potatoes and parsnips; return to saucepan. add milk and butter; mash until smooth. season with salt and pepper.
• 7 spoon large mound onto each plate; with back of a spoon, make a well in the center nand fill with beef mixture.