Step 1

Preheat the oven to 350 degrees F. Spray a deep-dish pie plate with cooking spray.

Step 2

Place the potatoes, carrots, and leeks in a large pot and cover with water by 2 inches. Bring to a boil and then lower the heat to medium and cook for 20 to 25 minutes until the vegetables are extremely soft. Drain well. Place the vegetables into the bowl of an electric mixer and mix on medium speed, gradually adding the milk, salt, and pepper, mashing until smooth.

Step 3

Meanwhile, in a 10-inch skillet, cook the bacon over medium heat until it is cooked but not crispy. Remove the bacon from the pan and in the resulting fat cook the onion for 2 minutes, stirring frequently. Add the garlic and cook 1 minute.

Step 4

Add the ground beef and stir to break up clumps, cooking 5 to 7 minutes until the beef is browned. Add the barbeque sauce and Worcestershire sauce and simmer 5 minutes. Stir in the beans. Cover and simmer on low for 10 minutes to blend flavors.

Step 5

Spoon the meat mixture into the prepared pie plate. Smooth the mashed vegetables on top.  Stir bread crumbs, Parmesan, and parsley together and sprinkle on top.  Bake about 30 minutes to heat everything through and lightly brown the top.