Preheat oven to 375 degrees F.
Heat bacon grease or oil in a large cast iron skillet or oven safe frying pan over medium/high heat (*9-10 inches).
Add carrots and celery and saute for 2 minutes. Add onion and continue to saute until softened. About 3-5 minutes.
Add ground beef to the pan, breaking up into small pieces, and saute with other veggies until the beef is brown. Stir in garlic until fragrant. About 1 minute.
Pour in beef broth, loosening any browned bits on the pan, sprinkle in salt and pepper, stir, then simmer until the liquid has reduced by a little over half. Stir in rosemary & parsley.
Smooth parsnip mixture over the top of the beef mixture.
Place pan on a large cookie sheet (in case it bubbles over) and bake until bubbling and lightly browned. About 15-20 mins.
Remove from oven, sprinkle w/ chopped herbs, and allow to cool slightly before serving. Enjoy!