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