A variation on shepherd's pie, this hearty St. Patrick's Irish beef dinner brings together saucy beef, mashed potatoes, parsnips, and other vegetables. It's always the star of our March 17th meal.
- 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, break the thawed homeburgers up and cook it like ground beef with the 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with meat mixture.