# What You'll Need:
→ Mash Topping
01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste
→ Turkey Filling
07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste
# Directions:
01 - Set oven to 400°F and allow to reach temperature.
02 - Bring a large pot of salted water to boil. Add diced potatoes and cauliflower florets, cooking until tender, approximately 12 to 15 minutes. Drain thoroughly.
03 - Mash cooked potatoes and cauliflower with cream cheese, milk, olive oil, salt, and pepper until achieving smooth consistency. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 7 minutes until vegetables soften.
05 - Stir in minced garlic and cook for 1 minute. Add ground turkey and cook until browned and cooked through, approximately 6 minutes, breaking up meat as it cooks.
06 - Stir in thyme, rosemary, smoked paprika, and tomato paste. Cook for 1 minute to bloom spices.
07 - Add peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes until mixture thickens slightly.
08 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly across filling.
09 - Bake for 20 minutes or until topping is lightly golden and filling is bubbling at edges.
10 - Remove from oven and let rest for 5 minutes before serving.
