Directions

1. Preheat oven to 400 degrees F. Place sweet potatoes and parsnips in a large pot, add enough water to cover; stir in 1 tablespoon salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer.
2. Simmer 15 minutes or until parsnips are tender, stirring occasionally. Drain well; return to saucepot. Mash with buttermilk, 1/4 cup olive oil and 1/4 teaspoon salt until smooth; set aside.
3. Meanwhile, in a large skillet heat remaining 2 tablespoons oil on medium high. Add onion, garlic, rosemary and 1/4 teaspoon salt. Cook 2 to 3 minutes or until golden, stirring.
4. Add turkey, Worcestershire sauce, and tomato paste. Cook 5 minutes or until turkey is just browned, breaking up with back of wooden spoon. Add frozen vegetables, 1/2 cup broth, and 1/4 teaspoon salt. Heat to simmering.
5. In small bowl, stir cornstarch into remaining 1/4 cup broth. Add to skillet, stirring.
6. Transfer turkey and vegetable mixture to 2 1/2 quart baking dish. Top with sweet potato mixture, spreading in even layer. (Can be assembled up to 1 day ahead; cover and refrigerate.)
7. Put casserole on a baking sheet (to catch overflow). Bake casserole 30 minutes (45 minutes if refrigerated) or until mixture is bubbling. Let stand at least 5 minutes before serving.

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