# Components:
→ 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 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add peeled diced potatoes and cauliflower florets. Cook until tender, approximately 12-15 minutes. Drain thoroughly.
03 - Mash cooked potatoes and cauliflower with light cream cheese, low-fat milk, olive oil, salt, and pepper until smooth consistency is achieved. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
05 - Stir in minced garlic and cook for 1 minute. Add lean ground turkey, cooking until browned and cooked through, approximately 6 minutes, breaking up meat as it cooks.
06 - Stir in dried thyme, dried rosemary, smoked paprika, and tomato paste. Cook for 1 minute until fragrant.
07 - Add frozen peas, low-sodium 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 over filling, covering completely.
09 - Bake for 20 minutes, or until topping is lightly golden and filling is bubbling at the edges.
10 - Remove from oven and let rest for 5 minutes before serving.
