Peel 3 russet potatoes and bring a large pot of water to a boil.
Chop the potatoes into large chunks and place the russet potatoes in the pot of boiling water and allow to boil for about 30 minutes or until the potatoes become soft.
Chop the shallot of garlic and place on a baking sheet.
Place the shallot of garlic into the oven at 350 degrees for about 5 minutes then remove from oven.
In a large pan or cask iron skillet, begin cooking 1 1/2 cups of chopped green beans, 1 cup of shredded carrots, 1/2 cup of diced white onion over medium heat.
Cook the green beans, carrots, and onions for about 10 – 15 minutes until the carrots become soft.
Add in 1 lb. of ground turkey breast to the vegetables cooking.
Season the ground turkey breast and vegetables with 1 tbsp. of parsley and 1 tbsp. of ground pepper.
Fully cook the ground turkey breast with the vegetables until the ground turkey becomes brown.
Once the ground turkey and vegetables are fully cooked remove from heat.
Once the potatoes become soft place them into a large mixing bowl.
Using a whisk begin to mash the potatoes and then add in 1/2 cup of unsweetened almond milk.
Continue whisking the potatoes until they become completely mashed and fluffy.
Add shallots of garlic, 2 tbsp. of parsley, 1 tbsp. of garlic powder, and 1 tbsp. of ground pepper to the potatoes and mix well.
If a cast iron skillet was used keep the ground turkey and vegetables in the cask iron skillet, otherwise place the ground turkey and vegetables into a large oven baking pan.
Pour 1/2 cup of chicken bone broth over the ground turkey and vegetables.
Layer the mashed potatoes over the ground turkey and vegetables.
Place the cask iron skillet or baking pan into the oven at 350 degrees for 30 minutes.
Remove from the oven, serve, and enjoy!