• Preheat the oven to 400. Grease a 9x13-inch casserole dish.
• Heat the olive oil in a large skillet over medium high heat.
• Add the ground turkey and onion and saute for 5-7 minutes until the turkey is mostly cooked through. Add in the garlic and stir for 30 seconds until fragrant.
• Add the rosemary, thyme, salt, pepper, coconut aminos, and tomato paste. Stir until well-incorporated and everything is well combined.
• Add the chicken broth, frozen peas & carrots and corn. Cook over medium high heat for 5-7 minutes, stirring occasionally.
• Combine the arrowroot powder and water together to make a slurry. Pour it into the pan and stir until thickened about 30 seconds.
• Transfer the ground turkey mixture to the greased casserole dish and spread out in an even layer.

Mashed Potato Topping

• While the beef mixture is cooking, bring a pot of water to a boil for your potatoes. Add them and cook for 15-18 minutes until fork tender, drain and return them to the pot.
• Add in the butter, Nutpods (or half and half), garlic powder, salt, and pepper. Mash using a potato masher until combined. Stir in the parmesan cheese.
• Add the mashed potatoes on top of the turkey mixture in the casserole dish and spread out in an even layer. Sprinkle cheddar cheese on top, if using.
• Bake for 25-30 minutes until browned and bubbling. Serve and enjoy!