Peel potatoes then cut into a large dice. Place in a large pot and cover with cold water. Stir in 1 teaspoon of salt then place on the stove top and bring to a boil water.

Lower heat to a simmer and cook potatoes until fork tender.

Drain potatoes in a colander then place back in the pot. Mash potatoes with a potato masher. While still warm, stir in the olive oil/butter, cream cheese, and milk. Season with remaining teaspoon of salt to taste. Set aside.

Preheat oven to 425 degrees. Add oil to a large (10 to 12-inch) cast iron or other oven-safe skillet and heat over medium-high heat.

Add onion and sprinkle with ½ teaspoon of salt. Cook, stirring occasionally, until golden brown and softened. Add carrot and zucchini and cook until softened, about two minutes. Stir in garlic and cook until fragrant, about 1 more minute.

Stir in tomato paste and dried herbs and cook for about 30 seconds.

Add ground beef to the pan (previously cooked and drained) and cook, breaking it up with your spoon or spatula, until fully crumbled. Stir in Worcestershire sauce, soy sauce, and a cup of water or broth. Scrape the bottom of the pan to release and brown bits (those are lots of flavor!).

Add spinach, cover your pan, and allow to simmer until spinach is wilted and softened. Add more water and broth as needed to create a sauce. Stir in balsamic vinegar and season with additional salt to taste.

If using the skillet to bake the pie, top the turkey mixture with your mashed potato topping. Spread evenly then use a fork to create texture on the top.

Bake until golden brown on the top and the filling is bubbling, about 15 to 20 minutes. Serve warm.