Shepherd's Turkey Pie

Prepare the Topping: Place the potatoes and cauliflower florets into a large pot. Pour in the chicken broth and add enough water to nearly cover the vegetables. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the potatoes and cauliflower are fork-tender, approximately 20 minutes. Drain the vegetables, reserving about 1/2 cup of the cooking liquid. Transfer the cooked potatoes to a large bowl.

Puree the Cauliflower: Transfer the cooked cauliflower into a blender or food processor, along with about 1/4 cup of the reserved cooking liquid. Pulse until the cauliflower is thoroughly pureed and smooth. Spoon the pureed cauliflower into the bowl with the potatoes.

Mash the Topping: Using a potato masher or electric mixer, mash the potatoes and cauliflower together until they form a smooth, creamy, and white mixture. Season generously with sea salt and freshly ground black pepper to taste. For a softer, more luxurious topping, stir in a few more spoonfuls of the reserved cooking liquid until you reach your desired consistency.

Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9x12-inch baking dish with cooking spray or olive oil.

Sauté the Aromatics: Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and shredded carrots and cook, stirring occasionally, until the onion is translucent and the carrots are slightly softened, about 5 minutes.

Cook the Turkey: Add the ground turkey to the skillet, breaking it up into small pieces with a spoon or spatula as it cooks. Cook until the turkey is no longer pink, about 7 minutes.

Add Flavor: Stir in the frozen sweet peas and Worcestershire sauce. Continue to cook until the meat has begun to brown slightly and the peas are heated through, about 5-8 more minutes. If the filling mixture starts to look dry, stir in a few spoonfuls of the cauliflower cooking liquid to maintain a moist consistency.

Assemble the Pie: Transfer the turkey filling into the prepared baking dish, spreading it out into an even layer. Gently top the filling with the mashed potato and cauliflower mixture. Use a fork to spread the topping evenly, creating decorative peaks and swirls as desired.

Bake and Broil: Bake the pie in the preheated oven until the filling is bubbling and the topping is lightly golden brown, about 25 minutes. For a beautifully browned and slightly crispy topping, turn on the oven's broiler and broil the pie about 6 inches from the heat source until the mashed topping is golden brown and slightly charred in spots, about 2-5 more minutes. Watch carefully to prevent burning!