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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Irish-inspired family-style dinner features potatoes, parsnips, carrots, onions and cabbage - So tasty!! Ingredients:
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 |
Directions:
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.
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