• Preheat oven to 350°

Make the Gravy

• Heat a sauce pan over medium heat.
• Sauté onions in a sauce pan, until cooked down and translucent.
• Add black pepper to taste. Stir and cook just a little more.
• Add beef stock. Increase heat to medium high and bring to a bubble.
• Make a slurry by stirring together the flour and the cold water. Ensure there are no lumps.
• Add the rosemary to the broth mixture.
• When broth is bubbling, pour in the slurry while whisking constantly. Reduce heat to medium low.
• Bring gravy to a simmer. It should start thickening almost immediately.
• Remove from heat at desired consistency.

Make the mash

• Put 1 cup of water in the Instant Pot. Add the steamer rack.
• Put the cubed potatoes on the rack, followed by the whole head of cauliflower.
• Set the Instant Pot to High Pressure for 4 minutes. Endure the valve on the lid is set to “Sealing”.
• After the Instant Pot is complete, let it release pressure naturally for 10 minutes, then quick release the remainder of the pressure.
• Purée the cauliflower (not the potatoes) in the food processor.
• Mash the potatoes in a bowl.
• Add the cauliflower purée to the potatoes and stir.
• Add Greek yogurt, garlic, salt and pepper to mash and stir. Taste for seasonings, adjust and stir again.

Make the meat mixture

• Brown the ground turkey in a nonstick skillet.
• Stir in the peas and carrots and heat through. Remove from heat.

Assemble

• Mix the gravy into the meat/veggie mixture. Add about 2/3 at first, then determine if the rest is needed. It should be moist, not soupy.
• Layer the meat/veggie/gravy mixture in a 9”x13” baking dish.
• Spread the mash over the top.
• Sprinkle the cheese over the mash.
• Cook at 350° for 30 minutes or until bubbling hot.
• If desired, broil for several minutes to brown the cheese.
• Let the dish rest for 5-10 minutes to set up before serving.