Put the cauliflower and milk in a medium-sized pot. Bring to a simmer. Simmer covered for about 15 minutes until the cauliflower is very tender.

Strain the cauliflower, reserving the cooking liquid.

Puree the cauliflower with ¼ cup of the cooking liquid in a blender or food processer until smooth. (Obviously, you can add a little more cooking liquid if necessary.)

Pour the puree into a bowl and season with salt and white pepper to taste.

*Pre-heat the oven to 375 degrees.

While your cauliflower is simmering, heat 1 tbsp olive oil in a large cast iron skillet. Add the onions, carrot, green beans and garlic. Sauté for 5 minutes until the vegetables are tender. Add the frozen peas and cook for 1 more minute.

Add the ground turkey to the vegetables. Cook for about 5 minutes, breaking up the meat with a spatula, until the turkey is no longer pink.

Mix the tomato paste into the turkey and vegetables and allow it to cook for 1 minute before adding the soy sauce, Worcestershire sauce, paprika, and vegetable stock. Allow it to simmer for 5 minutes.

Divide the turkey mixture among 4 medium-size (12-16 oz) ramekins or oven safe bowls. If you don’t have ramekins, it’s not the end of the world. You can make one large pie in a baking dish.

Top each ramekin with the cauliflower puree and sprinkle with about ½ tsp grated parmesan cheese.

(If using ramekins place them on a baking sheet before putting them in the oven.)

Bake your shepherd’s pie(s) for 15 minutes. (If you are making one large pie, bake it for 25 minutes). Serve hot.