Peel and chop the turnips, place in a pot of boiling water. Boil until easily mashable.

In the meantime, cut the cauliflower into florets. Place in a large microwave safe dish, along with ⅓ cup water. Cover with plastic wrap, and microwave on high for 12-15 minutes. It should be VERY soft and easy to mash.

Once cauliflower and turnips are BOTH soft and mashable, add both to a food processor, along with the cream cheese and butter. Blitz until very smooth.

Season with salt and pepper, to taste, then add the egg to the blender and blitz until well combined. Set aside.

Preheat oven to 375 F.

In a large pan, cook ground meat in olive oil until soft, breaking up the chunks as you go.

Add carrot, onion, mushrooms, and garlic, continue cooking until veggies are tender, and liquid has mostly cooked off.

In a small bowl, mix together the pepper, rosemary, salt, summer savory, and xanthan gum. The goal is to get the xanthan gum well distributed, to avoid clumping.

Whisk spice mixture into the chicken broth, then add to the pot of meat and veggies. Stir until well combined and broth mixture starts to thicken. Remove from heat.

Transfer meat and vegetable mixture to a 9 x 13" pan. Evenly spread cauliflower mixture over the meat mixture, then sprinkle with Parmesan cheese.

Bake at 375 for 20-25 minutes, or until heated through and Parmesan is golden.