Turkey and Parsnip Cottage Pie

Ingredients

• 180 g ground turkey
• 1 tsp olive oil
• 1 carrot, finely diced
• ¼ yellow onion, finely diced
• 1 clove garlic, minced
• 120 ml gluten-free low-sodium chicken stock
• ½ tsp fresh thyme leaves
• 250 g parsnip, peeled and cut into chunks
• 2 tbsp lactose-free milk
• 1 tsp olive oil, for the mash

Method

1. Boil parsnips until very tender, then drain and mash smoothly.15 min timer
2. Brown turkey in olive oil, breaking it into small crumbles.
3. Add carrot, onion and garlic; cook until softened and fragrant.5 min timer
4. Stir in stock and thyme; simmer until thick and spoonable.8 min timer
5. Mash parsnips with milk and olive oil, then spoon over turkey.