Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water
and stir into the mixture, cooking for a minute or until slightly thickened.
Preheat the oven to 200C/Gas 6/
fan oven 180C. While the meat is
simmering, cook the potatoes and
parsnips in boiling salted water for
15 minutes or until tender. Drain and
mash with seasoning and enough milk
to make a creamy consistency.
Tip the meat mixture into a 1.4 litre/
21⁄2 pint ovenproof dish, spoon the mash
on top and rough up the surface with a
fork. Bake for 30 minutes or until the
potato topping is lightly golden. Serve
with steamed broccoli or Savoy cabbage.