Preheat oven to 400 degrees F.

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.

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.