Ingredients
1
lb parsnips, peeled, cut into 2-inch pieces
3
Yukon Gold potatoes (1 lb), cut into 1-inch pieces
2
lb ground beef round
4 1/2
teaspoons all-purpose flour
1
cup beef-flavored broth
1
box (9 oz) frozen sweet peas and pearl onions, thawed
2
tablespoons tomato paste
1
teaspoon salt
1/2
teaspoon pepper
4
oz Gruyère cheese, shredded (1 cup)
6
tablespoons butter or margarine
1/3
cup milk
2
tablespoons chopped fresh rosemary leaves
Preparation
Heat oven to 350°F. Spray 11x7-inch glass baking dish with cooking spray. In 2-quart saucepan, place parsnips and potatoes; cover with water. Heat to boiling over medium-high heat. Reduce heat; simmer uncovered 15 to 20 minutes or until tender; drain. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add flour; cook 1 minute, stirring constantly. Add broth; heat to boiling. Cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in peas and onions, tomato paste, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes. Spoon into baking dish.
In food processor, place parsnips, potatoes, 1/2 cup of the cheese, the butter, milk, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth. Spoon onto beef mixture to within 1 inch of edge. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until bubbly.
