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1
Preheat the broiler.
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2
Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
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3
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat.
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4
Add the onion, carrots, celery, turnips and garlic.
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5
Season with salt and pepper and cook until the vegetables brown, 8 minutes.
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6
Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish.
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7
Lower the heat and scrape up any browned bits with a wooden spoon.
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8
Tie the parsley stems with twine and add to the casserole.
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9
Cover and simmer until the vegetables are tender, 8 minutes.
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10
Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes.
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11
Remove the parsley stems and stir in the chopped parsley.
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12
Keep warm.
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13
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole.
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14
Sprinkle with parmesan, if desired.
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15
Broil until golden brown, 5 minutes.
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16
Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg;
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17
Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
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18
Photograph by Antonis Achilleos
