Step 1

Heat oven to 375° F.Heat the oil in a large sauté pan set over medium-high heat

Step 2

Add the onion, garlic, carrots, celery and beef

Step 3

Cook until browned, about 8 to 10 minutes

Step 4

Add the tomatoes, tomato paste and 1 cup chicken stock

Step 5

Stir until tomato paste is blended into the meat mixture

Step 6

Add the cabbage

Step 7

Simmer until the sauce thickens and cabbage is tender, about 10 minutes

Step 8

Season with salt and pepper.Place the mixture into a 5 quart baking dish; set aside.Bring a pot of salted water to a boil over high heat and add the parsnips

Step 9

Cook until tender, about 10-15 minutes; drain.Place the parsnips in a food processor

Step 10

Slowly add the remaining chicken stock while pureeing, until the mixture is smooth

Step 11

Season with salt and pepper to taste.Spread the puréed parsnips over the meat mixture creating small “swoops” as you go.Bake until top begins to brown, 30-35 minutes.Sprinkle with parsley and chives, if desired.