Irish Beef Potato Dinner

• 4 yukon gold potatoes
• 3 parsnips
• salt and pepper
• 12 ounces extra lean ground beef
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 2 cups thinly shredded cabbage
• 1 cup carrot, halved lengthwise, and sliced
• 14 cup tomato paste
• 1 tablespoon all-purpose flour
• 1 34 cups chicken broth, sodium reduced
• 12 cup frozen peas
• 14 cup warm milk
• 1 tablespoon butter

1. Peel potatoes and parsnips; cut into chunks.
2. In a saucepan, cover potatoes and parsnips wirh cold water; bring to a boil over high heat.
3. Season with salt.
4. Reduce heat and boil gently for 15 minutes or until fork tender.
5. Meanwhile, heat a large nonstick skillet over medium-high heat.
6. Add beef, onion, thyme and Worcestershire sauce; cook stirring and breaking up beef with a spoon, until beef is browned, about 5 minutes.
7. Stir in cabbage and carrots.
8. Whisk tomato paste and flour into broth; stir into skillet and bring to a boil.
9. Reduce heat, cover partially, and dimmer for 8 minutes or untl vegetables are just tender.
10. Stir in peas and heat through, about 2 minutes.
11. Season with salt and pepper.
12. Drain potatoes and parsnips; return to saucepan.
13. Add milk and butter; mash until smooth.
14. Season with salt and pepper.
15. Spoon large mound onto each plate; with back of a spoon, make a well in the center nand fill with beef mixture.

gold potatoes, parsnips, salt, extra lean ground beef, onion, thyme, worcestershire sauce, cabbage, carrot, tomato paste, flour, chicken broth, frozen peas, warm milk, butter

Taken from www.food.com/recipe/irish-beef-potato-dinner-416453 (may not work)