Preheat oven to 400F. Line a baking sheet with tinfoil and add chopped butternut squash, carrots, shallots, olive oil and a few pinches of salt. Toss until everything is evenly coated and then spread everything evenly out.
Bake for 25 minutes or until the vegetables are tender and beginning to brown. Remove from heat and let rest for 10 minutes. Drizzle with honey and stir. Add sweet peas to the honey glazed vegetables and mix one more time.
Note: if squash isn’t in season, you might need to add more honey to sweeten it up.
For the Meat
Add olive oil, shallots and two pinches of kosher salt to a pot and turn the heat to medium. Sautee shallots for 2 minutes until the become slightly translucent. Add mushrooms and another two pinches of salt and cook for 5 minutes.
Move the shallot mushroom mixture to the side of the pot and add ground turkey, black pepper, thyme, rosemary and a couple more pinches of salt. Use a spatula to break up the meat and then stir everything together and continue to cook until the turkey is cooked through and crumbly.
Add flour and Worcestershire and stir. Cook down for a few more minutes then add ⅓ cup of water. Continue cooking until you get a slight coating of gravy on the meat. Season with salt and pepper then set aside.
For the Cauliflower Mashed Potatoes
Bring a large pot of water to a boil and add 1 teaspoon of salt. When the boil is rolling, add the cauliflower and cook for 10-13 minutes or until the cauliflower is tender. Strain and place in a bowl.
Add milk and another pinch of salt to the cauliflower then use an immersion blender to blend the cauliflower until it’s smooth and creamy. Crumble in goat cheese and stir until it’s melted and smooth. Set aside.
For the Shepherd’s Pie
Preheat oven to 400F. In a large baking dish, spoon the meat mixture on the bottom. Next, add the honey roasted root vegetables. Then add the mashed cauliflower and top with the remaining parmesan. Making sure to seal the edges with the mashed cauliflower to avoid it bubbling out. Bake for 25 minutes or until the parmesan is golden. Let rest for 10 minutes before serving.
Notes
Note: if squash isn’t in season, you might need to add more honey to sweeten it up.