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1
Preheat the oven to 425 degrees F.
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2
Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat.
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3
Salt the water and cook until tender, 12 to 15 minutes.
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4
Drain potatoes and parsnips and return them to the hot pot.
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5
Add the milk or cream and mash.
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6
Stir in the parsley, and season with salt, pepper and nutmeg, to taste.
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7
Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste.
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8
Cover a baking sheet with parchment paper.
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9
Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet.
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10
Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes.
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11
While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste.
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12
Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes.
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13
Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste.
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14
Cook for 1 minute to thicken the sauce.
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15
Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside.
