Adapted from Strive for Five.
Yield: 10-15 servings
1 lb/454g Parsnips
1 lb/454g Potatoes
3 tbsp/45mL Margarine or butter
2/3 tsp/3mL Salt
1/4 tsp/1mL Pepper
1 Large onion, chopped
2 tsp/10mL Canola oil
1 lb/454g Lean ground beef
1 x10-oz/280g bag Matchstick carrots
1 1/2 cups/375mL Lentils, drained
3 tbsp/45mL Tomato paste
1 tbsp + 1 tsp/20mL All-purpose
1 cup/250mL Low-salt beef or vegetable broth
1 Bay leaf
1/3 tsp/3mL Thyme
1 tsp/5mL Worcestershire sauce
1 tsp/5mL Salt
1/3 tsp/2mL Pepper
1 x 14-oz/420mL can Kernel corn
- Simmer the parsnips in salted water (1/4 tsp/1 mL) until tender, about 15–20 minutes. Drain the parsnips and mash with a potato masher.
- Simmer the potatoes in salted water (1/4 tsp/1 mL) until tender, about 20 minutes. Drain the potatoes and mash with a potato masher.
- Combine the parsnips, potatoes, margarine, remaining salt, and pepper. Blend well with a beater to make a smooth mixture to spread over the meat mixture.
- In a large pan, heat Combine the oil. Add the ground beef and sauté until no longer pink. Add the onion and the carrots and sauté.
- Stir the lentils and tomato paste into the meat mixture. Stir in the flour. Add the broth, bay leaf, thyme, Worcestershire sauce, salt, and pepper and mix well.
- Evenly distribute the meat mixture over the 9”x13” pan. Spread the can of corn over the meat in the pan. Slightly press the corn into the meat mixture.
- Spread the potato/parsnip mixture evenly over the corn/meat mixture.
- Bake for 45–50 minutes at 350ºF, until slightly browned.
- Cut the pan into 15 servings for young children or 9 servings for older children.