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“Somewhere close behind air and water is the need for food.”

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This is a great variation on shepherd’s pie!

Ingredients

  • 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 butterIMG_9054

Preparation

  1. 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.
  2. 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.IMG_9066
  3. 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.
  4. Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture.

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JKM

Recipe Reference tasteofhome.com
 
 
 
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