Heat oven to 375° F
Heat the oil in a large sauté pan set over mediumhigh heat. Add the onion, garlic, carrots, celery and beef. Cook until browned, about 8 to 10 minutes.
Add the tomatoes, tomato paste and 1 cup chicken stock. Stir until tomato paste is blended into the meat mixture. Add the cabbage. Simmer until the sauce thickens and cabbage is tender, about 10 minutes. Season with salt and pepper.
Place the mixture into a 5 qt baking dish; set aside.
Bring a pot of salted water to a boil over high heat and add the parsnips. Cook until tender, about 10-15 minutes; drain.
Place the parsnips in a food processor. Slowly add the remaining chicken stock while pureeing, until the mixture is smooth. Season with salt and pepper to taste.
Spread the puréed parsnips over the meat mixture creating small “swoops” as you go. 8.Bake until top begins to brown, 30-35 minutes.
