1 rutabaga, peeled and diced
1 large yellow onion, peeled and diced small
1 large carrot, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, peeled and minced
1 sprig rosemary
1 box chicken stock
1 LBS ground lean turkey
2 cups fresh baby spinach
3 tablespoons tomato paste
Salt and freshly ground black pepper to taste
8 medium red-skin potatoes, peeled and chopped
4 parsnips, peeled and chopped
1 cup grated gruyere cheese
1 tsp ground nutmeg
1 TBS unsalted butter
Place the onion, rutabaga, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Stir in the rosemary, ground turkey, and enough chicken stock to cover the meat. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 30 minutes.
Preheat the oven to 350° F.
Add the tomato paste to the saucepan and cook for another 5 minutes, or until the ground turkey is cooked, and add spinach. Season with salt and pepper. Remove from the heat, discard rosemary sprig, and pour this mixture into 9×13 pan.
Meanwhile, add the potatoes and parsnips to a medium saucepan and add enough water to cover. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, until the vegetables are tender, about 15 minutes.
Remove the potatoes and parsnips from the heat and drain all but ½ cup of the water. Mash the vegetables with butter until smooth and creamy, add the shredded gruyeye, then season with additional salt and pepper (“spepper”) and ground nutmeg , and spread the mixture evenly over the ground turkey mixture.
Bake the casserole for 25 minutes, or until bubbly. Let sit for 10 minutes before serving.