St. Patrick's beef dinner uses all seasonal local vegetables

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This Irish-inspired family-style dinner features potatoes, parsnips, carrots, onions and cabbage.

Irish Beef Potato Dinner

4 Yukon Gold potatoes (about 650 g/1 1/3 lb total)

3 parsnips (about 250 g/8 oz total)

This Irish-inspired family-style dinner features potatoes, parsnips, carrots, onions and cabbage.

Irish Beef Potato Dinner

4 Yukon Gold potatoes (about 650 g/1 1/3 lb total)

3 parsnips (about 250 g/8 oz total)

Salt and pepper, to taste

375 g (12 oz) extra-lean ground beef

1 onion, chopped

5 ml (1 tsp.) each dried thyme and Worcestershire sauce

500 ml (2 cups) thinly shredded cabbage

250 ml (1 cup) halved lengthwise and sliced carrots

50 ml (1/4 cup) tomato paste

15 ml (1 tbsp.) all-purpose flour

425 ml (1 3/4 cups) sodium-reduced chicken broth

125 ml (1/2 cup) frozen peas

50 ml (1/4 cup) warm milk

15 ml (1 tbsp.) butter

Peel potatoes and parsnips; cut into chunks. In a saucepan, cover potatoes and parsnips with cold water; bring to a boil over high heat. Season with salt. Reduce heat and boil gently for 15 minutes or until fork tender.

Meanwhile, heat a large non-stick 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. Stir in cabbage and carrots.

Whisk tomato paste and flour into broth; stir into skillet and bring to a boil. Reduce heat, cover partially and simmer for 8 minutes or until vegetables are just tender. 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. Spoon large mound onto each plate; with back of a spoon, make a well in the centre and fill with beef mixture.

Makes 4 servings.

Nutritional information per serving: 434 calories; 28 g protein; 11 g fat; 58 g carbohydrates; 6 g fibre.

Source: Foodland Ontario.

Organizations: Yukon Gold

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