1 lb. lean ground beef
1 cup roughly chopped carrots
2 large parsnips, roughly chopped
7 medium-small potatoes, peeled
1/4 cup milk (I use skim)
1/4 cup dairy sour cream (I use fat-free)
1/2 medium yellow onion, grated or minced
2 garlic cloves, grated
3/4 cup beef gravy
2 tbsp. ketchup (Hunts)
1 tsp. Worcestershire or soy sauce
1/2 cup green peas
1/4 cup corn off the cob
1 egg (plus a little water for egg-wash)
1/4 cup grated cheddar cheese (I use reduced fat)
fresh parsley, for garnish
salt, pepper, rosemary, dried parsley and paprika, to taste

Preheat oven to 350°F. Chop carrots and 1 parsnip. Coat with cooking spray and sprinkle with salt, pepper and rosemary. Bake up to 30 minutes until vegetables are tender. Set aside.

Peel and chop all potatoes and remaining parsnip. Salt water and boil till tender. Mash with milk, dairy sour cream, salt, pepper and dried parsley till smooth.

Sauté onion and garlic till fragrant. Add beef. Once the beef is cooked through add gravy, ketchup, Worcestershire sauce, carrots/parsnips, peas and corn.

Pour mixture into an oil sprayed 8x8-inch pan. Top evenly with mashed potatoes. You can use a piping bag for a nice effect.

Brush potatoes with egg wash. Sprinkle with paprika, dried parsley and grated cheese.

Bake at 375°F for 30 to 40 minutes. If its not brown on top you can broil for a few minutes.

Let sit for 15 minutes before serving. Garnish with fresh parsley on top.

Serves 4.

Serve with Irish Soda Bread.

Submitted by: Liz R.