- 3 large starchy potatoes, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1/2 cup milk or cream
- 1/4 cup flat leaf parsley, finely chopped
- Salt and freshly ground black pepper
- Ground nutmeg
- 1 1/2 pounds ground sirloin
- 5 tablespoons Worcestershire sauce, divided
- 1 egg
- 1/2 cup Saltine cracker crumbs
- 3 tablespoons grated onion and juice, grated directly over meat
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 bay leaf
- 2 cloves garlic, chopped
- 1 1/2 teaspoons ground or rubbed sage (half a palmful)
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 4 cups watercress, loosely packed
Pre-heat the oven to 425°F.
Put the potatoes and parsnips in a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12-15 minutes. Drain the potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir in the parsley and season with salt, pepper and nutmeg, to taste.
Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire sauce, the egg, cracker crumbs, grated onion, salt and pepper, to taste. Cover a baking sheet with parchment paper. Mix the meat to combine and form into four oval loaves, no more than 1 1/2 inches thick, and arrange them on a baking sheet. Drizzle with about 1 tablespoon EVOO and bake for 20 minutes.
While the meat is in oven, in a medium size skillet over medium heat, add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste. Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes. Sprinkle in the flour and stir for 1 minute, then whisk in the stock and the remaining 2 tablespoons Worcestershire sauce and season liberally with black pepper, to taste. Cook for 1 minute to thicken the sauce.
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.