Irish Beef Potato Dinner Recipes

ST. PADDY'S IRISH BEEF DINNER

St. Paddy's Irish Beef Dinner image

A variation on shepherd's pie, this hearty dish brings together saucy beef, mashed potatoes, parsnips and other vegetables. It's always the star of our March 17 meal. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

Ingredients

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

Steps:

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

Nutrition Facts :

IRISH BEEF POTATO DINNER

Irish Beef Potato Dinner image

This Irish-inspired family-style dinner features potatoes, parsnips, carrots, onions and cabbage - So tasty!!

Provided by Chef mariajane

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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
1/4 cup tomato paste
1 tablespoon all-purpose flour
1 3/4 cups chicken broth, sodium reduced
1/2 cup frozen peas
1/4 cup warm milk
1 tablespoon butter

Steps:

Peel potatoes and parsnips; cut into chunks. In a saucepan, cover potatoes and parsnips wirh 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 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.
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 dimmer for 8 minutes or untl 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 center nand fill with beef mixture.

Nutrition Facts : Calories 408.9, Fat 8.9, SaturatedFat 4.4, Cholesterol 61.9, Sodium 619.9, Carbohydrate 56.8, Fiber 9.8, Sugar 11.9, Protein 27

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