Salisbury Steak with Mashed Potatoes and Parsnips and Cress

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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 finely chopped flat-leaf parsley

Salt and freshly ground black pepper

Ground nutmeg

1 1/2 pounds ground sirloin

3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce

1 egg

1/2 cup saltine crumbs

3 tablespoons grated onion and juice grate directly over meat

1 tablespoon extra-virgin olive oil

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 loosely packed watercress