2 med Yukon gold potatoes

2 small parsnips

3/4 lb lean ground beef (90% lean)

1 med onion, chopped

2 cups finely shredded cabbage

2 med carrots, halved and sliced

1 tsp dried thyme

1 tsp Worcestershire sauce

1 tbs flour

1/4 cup tomato paste

1 (14 1/2 oz) can reduced sodium chicken OR beef broth

1/2 cup frozen peas

3/4 tsp salt, divided

1/2 tsp pepper, divided

1/4 cup milk

1 tbs butter

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 veggies are tender. Stir in the peas, 1/4 tsp salt and 1/4 tsp pepper.

Drain potatoes and parsnips; mash with milk, butter and the remaining salt and pepper. Serve with meat mixture.

4 servings