Shepherds Pie with Parsnips

Put water to a saucepan with parsnips and cook over medium heat until the parsnips are fork tender, which should be take 25-30minutes. Let the parsnips cool.

In a saut pan, put the beef or turkey in and drizzle the olive oil over the top of it. Add some salt and pepper and cook through until the meat is browned.

Add the onions, carrots and garlic to the pan, cook for about 15 minutes.

Add tomatoes and cook for an additional 2 minutes. Then allow the vegetables to get tender, which should take around 20 minutes in total.

Add 1 teaspoon Dijon mustard and mix completely.

Place the cooked parsnips in a food processor with ¼ of a cup of milk and ¼ of a teaspoon of salt and pulse untill the parsnips are creamy and smooth.

Then repeat with the meat and vegetables. Add another layer of parsnips and meat, creating four layers of the mixtures, with parsnips topping it all off.

Place the ramekins on a roasting tray and roast in a preheated 375-degree oven for 10 to 15 minutes until the parsnip topping is light brown. Serve up the delicious dish and enjoy!