Turkey & Root Vegetable Shepherds' Pie

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READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 Cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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