• Before starting, preheat the broiler to high. Wash and dry all produce. 
• Meanwhile, remove any brown spots from potato. Peel, then cut potato into 1-inch pieces. 
• Fill a large pot with salted water, then add potatoes. Cover and bring to a boil over high.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• Peel, then grate carrot.
• Peel, then mince or grate garlic.
  

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then garlic, onions, carrots, peas and turkey. 
• Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** 
• Stir in stock powder, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) salt. Season with pepper. Bring to a simmer. 
• Once simmering, reduce heat to medium. Cook 3-5 min, stirring often, until filling thickens slightly.

• Meanwhile, to the boiling water with potatoes, add cauliflower. Cook 9-10 min, stirring occasionally, until tender. 
• Drain and return to the same pot, off heat.
• Roughly mash sour cream and 2 tbsp (4 tbsp) butter into cauliflower and potatoes until slightly creamy.
• Season with salt and pepper.

• Transfer turkey filling to an 8x8-inch baking dish (9x13-inch for 4 servings).
• Spread cauliflower-potato mash on top in an even layer.
• Broil in the middle of the oven for 5-6 min, until mash is golden.

• Let cottage pie stand for 5 min before serving.
• Divide between plates.

If you've opted to get turkey, increase oil to 1 tbsp (2 tbsp), then cook in the same way the recipe instructs you to cook the beef.**