St. Paddy’S 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

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.
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 and the remaining salt and pepper. Serve with meat mixture.

potatoes, parsnips, ground beef, onion, cabbage, carrots, thyme, worcestershire sauce, flour, tomato paste, chicken, frozen peas, salt, pepper, milk, butter

Taken from www.tasteofhome.com/recipes/st-paddy-s-irish-beef-dinner/ (may not work)