Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder.

Carrots and peas brighten the filling, while yogurt, stirred into the mashed potatoes and parsnips, adds calcium.

For the Topping

• 1½ pounds russet potatoes, peeled and cut into 1-inch pieces
• 3 parsnips (6 ounces), peeled and cut into ½-inch pieces
• 1 cup plain fat-free yogurt
• Coarse salt and freshly ground pepper

* For the Filling

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large onion, finely chopped (about 1½ cups)
• 3 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, minced
• 2 pounds lean ground turkey
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme
• ¾ teaspoon chipotle or regular chili powder
• 2 tablespoons plus 1½ teaspoons cornstarch
• 6 ounces frozen peas (about 1½ cups)

1. Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and ¾ teaspoon salt. Season with pepper.
2. Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
3. Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1½ teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.

Serves 8.