Have a large 13 x 9 casserole dish standing by. Wash and set aside the potatoes. Place a large pot of salted water on the stove over high heat, cover and allow it to boil while beginning the next step.

Sprinkle a large sauté pan with 2 teaspoons of olive oil, brown the ground turkey over medium high heat. While the turkey is cooking season with dried herbs, two pinches of salt (about ¼ tsp), and several grinds of a pepper mill. Once meat is fully cooked remove to a small dish and set aside.

Add potatoes and cauliflower to the now boiling water. Cook until they are easily pierced by a butter knife - about 15 minutes.

Use the same pan to cook the diced vegetables. Cook the onions, celery, and carrots until they begin to soften - stir frequently. Once vegetables have softened add the cooked turkey back into the pan. Stir in tomato paste, Worcestershire, and Whiskey. Taste and add additional salt if needed. Reduce heat to low and let simmer for 3 to 4 minutes. Before transferring the mixture to your casserole dish. Use the back of a spoon to smooth the surface into an even layer. At this point begin preheating the oven to 375 degrees.

When the potatoes and cauliflower are soft and flakey remove them to a large mixing bowl. Begin by mashing with a potato masher or fork. When they have broken down into small fluffy pieces add the butter, half and half, and ¼ teaspoon of salt. Whip the potatoes with an electric mixer starting low and increasing to high speed to get them really fluffy. Taste potatoes and add additional salt if needed to brighten the flavor.

Spoon mounds of the whipped potatoes all over the meat and vegetable layer. Use the back of a spoon to smooth potatoes into an even layer. Place into the preheated oven (375) and bake for 20 minutes. For a darker crust finish under the broiler for 1 - 2 minutes.