Sauté the garlic, shallot and onions together in the oil.
When the onions are translucent, add in the turkey meat, carrots, celery, and zucchini and continue to cook until the veggies are cooked most of the way. They don’t have to be completely cooked because they will bake more in the oven. Just a bit tender is good.
When that is finished cooking, transfer everything to a 9×13 casserole dish.
Smooth the potatoes over the meat in the casserole dish. Drag a fork lightly across the top to “rough up” the surface a bit for baking.
Bake at 350 degrees F. for approximately 30 minutes or until it’s nice and bubbly.
Cut into 12 sections and allow to cool a bit before serving.
Instead of topping it with potatoes, you can also play around with using mashed cauliflower, or sweet potatoes. You can use any of your favorite vegetables. I like adding mushrooms and kale. If adding corn, be sure you are buying organic and/or non-GMO. This is great for fall or winter.