Turkey and Vegetable Shepherd's Pie with Cheesy Potato Crust

Preheat oven to 375°F (190°C).

Peel the russet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.

While potatoes are cooking, peel and dice the carrots. Dice the onion and celery. Mince the garlic cloves.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground turkey to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until no longer pink.

Stir in 2 tablespoons tomato paste and cook for 1 minute.

Add 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

Pour in 1 cup chicken broth and bring to a simmer. Cook for 5 minutes until slightly thickened.

Stir in 1 cup frozen peas and remove from heat.

When potatoes are tender, drain well and return to the pot. Add 3 tablespoons butter and mash until smooth.

Stir in 1/3 cup milk, 1/4 teaspoon black pepper, and 1/2 cup shredded cheddar cheese. Mix until well combined.

Transfer the turkey and vegetable mixture to a 9x13 inch baking dish, spreading it evenly.

Spoon the mashed potatoes over the turkey mixture and spread to cover completely. Use a fork to create texture on the surface.

Sprinkle the remaining 1/2 cup shredded cheddar cheese over the potatoes.

Bake in the preheated oven for 20 minutes, until the filling is bubbling and the cheese is golden brown.

Let stand for 5 minutes before serving.