NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Beef

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 small Golden Potato

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Peel and chop the carrot, parsnip, and turnip into uniformly sized cubes. Toss them in a bowl with olive oil, chopped rosemary, salt, and pepper.

• 3

  Spread the seasoned root vegetables evenly in a baking dish and roast in the oven for 20 minutes.

• 4

  While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef and season with salt and pepper. Cook until the beef is browned and crumbled, about 5-7 minutes.

• 5

  Meanwhile, peel the golden potato and boil until tender, about 15 minutes. Drain and mash the potato with a fork until smooth. Stir in the non-fat Greek yogurt to achieve a creamy texture, and season with a pinch of salt and pepper.

• 6

  Remove the roasted vegetables from the oven, and mix in the cooked ground beef. Transfer the mixture back to the baking dish, smoothing it out into an even layer.

• 7

  Carefully dollop and then gently spread the creamy mashed potato mixture on top of the beef and vegetable base.

• 8

  Return the dish to the oven and bake for an additional 10-12 minutes until the topping is set and beginning to turn golden.

• 9

  Remove from the oven and let cool for a few minutes before serving.