• Preheat oven to 400 degrees F.

To make the mashed potatoes:

• Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
• Add in the cauliflower florets and continue to simmer for an additional 8-9 minutes, until cauliflower and potatoes are soft and fork tender.
• Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper.
• Mash the potatoes using a potato masher or blend everything using an electric mixer until you get a nice creamy texture.

To make the meat filling:

• Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and brown the ground turkey, breaking it up as it cooks, about 5 minutes. Transfer the cooked turkey to a plate and set aside.
• Drizzle another tablespoon of olive oil in the hot skillet and add the onion, carrots, celery and garlic. Sauté for 5-6 minutes until veggies are tender, then add the meat back into the pan along with salt and pepper.
• Sprinkle the meat mixture with flour and toss to coat, continuing cooking 1 more minute. Add the tomato paste, chicken broth, worcestershire sauce, and chopped herbs. Bring to a boil, reduce the heat to low and cover. Simmer for about 10-12 minutes or until the sauce has thickened slightly.
• Mix in the frozen veggies with the turkey mixture and spread evenly into a casserole dish. Carefully spoon the mashed potatoes over the turkey mixture and smooth into an even layer using a spatula or back of the spoon.
• Bake shepherd’s pie in the oven for 20-25 minutes, until golden brown and bubbly. Garnish with fresh thyme or fresh parsley before serving.