Good Stuff for St. Patrick's Day

Irish Beef Dinner

• 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
  

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. Yield: 4 servings.