Wash and dry the fresh produce.

Peel and small dice the potatoes.

Add the potatoes to a large pot and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, 13-14 minutes, until potatoes are fork-tender.

Peel and mince the onion. Peel and small dice the carrots.

Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add the carrots and onion to the skillet; cook, stirring frequently, until softened, 5-6 minutes.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Add the ground turkey to the skillet and break it apart with a spatula. Add half of the minced parsley and the spices.

Cook, stirring occasionally, until the meat is browned, 8-9 minutes.

Preheat oven to broil on high.

Peel and mince the garlic.

Add the Worcestershire sauce and garlic to the skillet. Cook, stirring occasionally, for 1 minute.

Add the flour and tomato paste to the skillet. Stir well, then add the broth, peas, and corn. Bring to a boil over high heat, then reduce heat to low and simmer for 7 minutes, stirring occasionally.

Once the potatoes are done, drain and return to the pot. Add the butter, broth, garlic powder, and salt; mash with a potato masher until smooth.

Finely grate the Parmesan.

Transfer the turkey mixture to a large baking dish and spread evenly. Top with mashed potatoes and Parmesan. Place in the oven and broil for 2-3 minutes, until the cheese begins to brown.

To serve, divide the Shepherd's pie between plates and garnish with remaining parsley. Enjoy!