Vegetarian Shepherd's Pie

Ingredients:

• 6 medium Yukon Gold potatoes, peeled and diced
• 3/4 cup chopped vegetarian patties or ground vegetarian meat
• 2 tablespoons extra-virgin olive oil
• 1 diced onion
• 3 large carrots, cut into 1 cm pieces
• 2 celery stalks, cut into 1 cm pieces
• 1 bunch small turnips (if they are large, cut them into halves or quarters)
• Salt and ground black pepper
• 6 crushed cloves of garlic
• 1/2 bunch chopped fresh parsley leaves (leave stems on)
• 1.5 tsp Worcestershire sauce
• 5 tbsp (75 g) butter
• 2/3 cup milk or low-fat cream (10-12%)
• Grated Parmesan cheese, for garnish (optional)

Preparation:

1. Place the potatoes in a saucepan and cover with water. Season with salt, cover, and cook until tender (test with a fork), 15 minutes.
   
   Meanwhile, heat the oil in a stovetop casserole dish or a shallow enamel saucepan over medium-high heat. Add the onion, carrot, celery, turnip, and garlic. Season with salt and pepper and sauté for 8 minutes. Pour 1.5 cups of the potato liquid into the dish. Reduce the heat and scrape up any browned bits with a wooden spoon.
   
   Tie the parsley stems with string and place in a baking dish. Cover and simmer until the vegetables are tender, 8 minutes. Add the Worcestershire sauce, 2 tablespoons (30 grams) butter, and sliced ​​veggie patties and heat through for 5 minutes. Remove the parsley stems and add chopped parsley leaves. Keep warm.
2. Preheat the oven to a broiler. Drain and mash the potatoes with the remaining 3 tablespoons (45 g) butter and milk. Season with salt and pepper and arrange on top of the filling. Sprinkle with Parmesan cheese, if desired. Bake the cheese in the broiler until golden brown, 5 minutes.