
Recipe by
Chef Jeff
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Preheat the oven to 400°F.
Steam or boil the cauliflower and potatoes for 12–15 minutes, until tender. Drain well, then mash with Greek yogurt, olive oil, and half the pepper.
Meanwhile, heat a large oven-safe skillet over medium heat. Cook the turkey, onion, carrots, and celery for 6–8 minutes, breaking up the turkey.
Stir in the garlic, lentils, peas, tomato paste, broth, thyme, rosemary, remaining pepper, and salt. Simmer for 8 minutes, until slightly thickened.
Spread the cauliflower-potato mash over the filling. Bake for 15–18 minutes, until bubbling and lightly browned.
Rest for 5 minutes before serving.
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