Turkey & Root Vegetable Shepherds' Pie - cooking recipe

Ingredients

1 teaspoon salt and pepper
1 -2 medium carrot
1 medium turnip
1 small parsnip
1 large potato
2 tablespoons butter
2 tablespoons low-fat milk
1 teaspoon olive oil
1 lb ground turkey or 1 lb ground chicken
1 small onion, finely diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup prepared broth
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables
1/3 cup parmesan cheese, for topping

Preparation

Peel and chop turnip, carrots, parsnip and potato.
Cover above vegetables in a pot with cold water, bring to boil.
Add salt to taste, boil 12-14 minutes until tender.
Drain, then return vegetables to pot over high.
Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min.
Mash in butter and milk. Keep warm.
Use a food processor for an even, smooth blend of vegetables.
Heat a large non-stick frying pan over medium.
Add oil, then onion and garlic. Cook until onion softens, 3 to 4 min.
Add the turkey. Cook, stirring often to break up meat, until no pink remains, about 5 minute Season.
Sprinkle flour over meat mixture and stir, Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low.
Simmer, stirring occasionally, until mixture thickens, 8 to 10 min.
Stir in frozen mixed vegetables until warmed through, about 2 min.
Divide mixture into ramekins or a single 9x9 casserole dish.
Top meat with root vegetable mash, sprinkle parmesan cheese over top.
Cook at 350 degrees for 35 minutes or until bubbly and topping has browned.