Preheat the oven to 375°F.

Place peeled, cut and rinsed off potatoes in a pot with the garlic and cover with water. Salt the water and bring to a boil. Reduce the heat to maintain a simmer and cook for 15-20 minutes or until fork tender.

While the potatoes are cooking, make the pie filling: Melt the butter with canola oil in a large, heavy-bottomed skillet over medium-high heat. Add the onions and carrot and cook until tender, but not brown, about 5-7 minutes. Stir in the garlic. Sprinkle the flour on and stir to incorporate. Pour the chicken stock in a thin stream into the skillet, whisking constantly. Bring to a simmer to thicken.

Add the turkey and simmer, stirring often, until the sauce is thickened and turkey is warmed through, about 5-10 minutes. Stir in the peas, parsley, and salt and pepper, and then place in your oven proof casserole dish, spreading and smoothing out evenly.

When the potatoes are cooked, drain well and return to the pot. Over very, very low heat, mash the potatoes and garlic with the butter. Stir in the milk until desired consistency. (I like a pretty stiff mash for shepherd’s pie.) Don’t over work the potatoes! Taste and season generously, adjusting butter and milk as needed. Top the turkey mixture with the mashed potatoes and dot with tiny cubes of butter, if desired.

Bake, on a rimmed baking sheet to catch drips, until the potatoes are golden brown and crispy, about 30 minutes. If needed, broil for 5-8 minutes for an extra golden potato top. Enjoy warm!