This is a recipe from Plated and it’s pretty darn tasty so I thought I’d add it to the collection.
1 lb yukon gold potatoes (6 medium)
6 oz carrots (3 medium)
10 oz parsnips (3-4 medium)
1 yellow onion
1 lb ground beef
1 1/2 T tomato paste
1 1/2 T flour
1/2 t Worcestershire sauce
8 oz chicken stock
chopped chives, for garnish
Peel and boil the potatoes in salted water. Peel and 1/4-dice the other vegetables. Brown the ground beef in a small amount of oil, season it well with salt and pepper.
Remove the beef and put veggies in the pan. Saute for about 7 minutes, until they’re soft. Add the ground beef back to the pan, along with all the other ingredients except potatoes. Stir well to blend everything and allow the sauce to thicken.
To make the pie, mash the potatoes with 8 oz of cream and spread them over the top of the stew. Bake in a 450° oven for about 5 minutes to brown the potatoes.