Turkey & Root Vegetable Shepherds' Pie

Directions

1. 1
   Peel and chop turnip, carrots, parsnip and potato.
2. 2
   Cover above vegetables in a pot with cold water, bring to boil.
3. 3
   Add salt to taste, boil 12-14 minutes until tender.
4. 4
   Drain, then return vegetables to pot over high.
5. 5
   Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min.
6. 6
   Mash in butter and milk. Keep warm.
7. 7
   Use a food processor for an even, smooth blend of vegetables.
8. 8
   Heat a large non-stick frying pan over medium.
9. 9
   Add oil, then onion and garlic. Cook until onion softens, 3 to 4 min.
10. 10
    Add the turkey. Cook, stirring often to break up meat, until no pink remains, about 5 minute Season.
11. 11
    Sprinkle flour over meat mixture and stir, Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low.
12. 12
    Simmer, stirring occasionally, until mixture thickens, 8 to 10 min.
13. 13
    Stir in frozen mixed vegetables until warmed through, about 2 min.
14. 14
    Divide mixture into ramekins or a single 9x9 casserole dish.
15. 15
    Top meat with root vegetable mash, sprinkle parmesan cheese over top.
16. 16
    Cook at 350 degrees for 35 minutes or until bubbly and topping has browned.