Cook the potatoes, carrots and turnip separately in a little water. Do the same with the spinach but trim well and shred the leaves before cooking. Drain and purée all the vegetables, again separately (a little bit time consuming but worth it), then flavour each with a little butter, salt and ground nutmeg.
Add the beaten egg to the potato and divide between the three other vegetables. Oil a
Put in a roasting tin half filled with boiling water. Bake at