Peel potatoes and parsnips and cut into large pieces.

Place potatoes and parsnips in a large saucepan and cover with water.

Bring to a boil, then reduce heat to medium-low.

Cover and cook for 10-15 minutes, or until tender. Drain.

In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink. Drain excess grease.

Stir in cabbage, carrots, thyme, and Worcestershire sauce.

In a small bowl, combine flour, tomato paste, and broth until smooth.

Gradually stir the broth mixture into the meat mixture.

Bring to a boil, then reduce heat to low.

Cover and simmer for 15-20 minutes, or until vegetables are tender.

Stir in frozen peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Drain cooked potatoes and parsnips.

Mash with milk, butter, remaining salt and pepper until smooth.

Serve meat mixture over mashed potatoes and parsnips.