“Somewhere close behind air and water is the need for food.”
This is a great variation on shepherd’s pie!
- 2 medium white potatoes
- 2 small parsnips
- 1 pound lean ground beef
- 1 medium white 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
- 2 cups reduced-sodium beef broth
- 1/2 cup frozen peas
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup whole milk
- 1 tablespoon butter
- 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, remaining salt and pepper. Serve with meat mixture.
JKMRecipe Reference tasteofhome.com