Peel your potato and parsnips and dice them small. Boil until tender, and drain. Mash them with ½ cup of chicken stock (or milk if not strictly paleo). Sometimes I do this through a ricer to make the parsnips have a smoother consistency. Add the rest of the broth (or milk if not strictly paleo) as needed to make them the consistency you like. Add salt and pepper, then more to taste if desired.
In a large sauté pan, brown your ground beef. Set aside in a bowl, and then sauté your onion and pepper until soft, about 3-5 minutes. Add meat back to mix.
Stir in tomato sauce, tomato paste, sugar, worcestershire and mustard into your meat, onions and peppers, and cook for a couple more minutes. Taste, and add salt and pepper as needed.
Serve meat sauce on top of potato parsnip mash.
This recipe is easily made vegetarian by substituting your favorite crumbled meat alternative, or by using lentils instead of meat.