Cut the cauliflower in half. Trim away the cauliflower florets from the base in the middle, like so.

Boil the potatoes and cauliflower in salted water in a large stainless steel pot until tender, for about 12 minutes or when a fork can easily pierce them.*

While the potatoes are boiling, preheat the olive oil in a large Dutch oven** over medium-high heat. Add the ground turkey, season with salt and pepper, and brown the meat until mostly cooked through about 5-7 minutes.

Add the carrot and onion to the meat, and cook for another 5 minutes, stirring frequently. Lower the heat to low.

When the veggies are done, drain them and then pour them back into the pot. Set aside while you get the gravy started.

Melt the butter in a small saucepan over medium heat. Once the butter is melted, whisk in the flour, then cook for 1 minute. Whisk in the broth and Worcestershire sauce, and then let the gravy thicken for about a minute. Pour the mixture over the meat filling in the Dutch oven, add the peas, and mix together.

Then, add the cream cheese, egg yolk, chicken broth, and chopped green onions to the potatoes and cauliflower. Mash by hand, or use a hand mixer or immersion blender to blend until smooth.

Preheat the broiler to high, and set the highest rack to about 6-8 inches away from the broiler. While it is preheating, spoon the mash evenly over the meat. Sprinkle the top with paprika.

Put in the Dutch oven and broil until the potatoes are evenly browned for about 5-7 minutes.