Irish Beef Dinner
A variation on shepherd's pie, this hearty Irish beef dinner brings together saucy beef, mashed potatoes, parsnips and other vegetables. Dovetailing Tip: Cook an additional pound of ground beef, remove from pan before stirring in the cabbage, tomato paste and broth.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 328
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 328
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
Directions:
Peel 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 10-15 minutes or until tender. Drain.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
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 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Drain potatoes and parsnips; mash with milk, butter and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with meat mixture.
Source: tasteofhome.com
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
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 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Drain potatoes and parsnips; mash with milk, butter and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with meat mixture.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
