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. —Lorraine Caland, Shuniah, Ontario
St. Patrick’s Irish Beef Dinner
St. Patrick's Irish Beef Dinner Tips
How do I store this St. Patrick's Irish beef dinner recipe?
Store the mashed potatoes and parsnips and the beef mixture in separate airtight containers in the fridge. Both components should last about 3 to 4 days when stored this way.
What are some variations of this St. Patrick's Irish beef dinner recipe?
The easiest way to switch up this dinner is by adding another vegetable, such as corn, into the mix. Or make its sister recipe: Skillet Shepherd's Pie!What other recipes can I make for St. Patrick's Day along with an Irish beef dinner recipe?
There are so many more St. Patrick's Day recipes to choose from. Pair this recipe with classic Irish soda bread or Irish brown bread, or make a different main dish like slow-cooker corned beef and cabbage. And of course you'll want to serve your St. Patrick's Irish beef dinner with an Irish beer.—Christina Herbst, Taste Recipes Assistant Digital Editor
St. Patrick’s Irish Beef Dinner
Prep Time
25 min
Cook Time
35 min
Yield
4 servings
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
Directions
- 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with meat mixture.
Nutrition Facts
1 serving: 369 calories, 11g fat (5g saturated fat), 62mg cholesterol, 849mg sodium, 46g carbohydrate (13g sugars, 8g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
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