Preheat oven to 375

Bring potatoes and 1 tbsp. of minced garlic to a boil in a pot of water set on high heat. Cook until potatoes are fork tender, about 15-20 mins., then drain well. Mash potatoes with a mixer or blender until all the lumps are out. Add buttermilk and chives and season with salt and white pepper to taste. Set aside

Heat 1 tbsp. olive oil in skillet over medium-heat and saute turkey until cooked through. Break meat until small pieces with a wooden spoon. Drain fat and set aside

Heat 1 tbsp. olive oil over medium heat and add onion, carrots, celery, remaining garlic, and rosemary and cook until vegetables are soft.

Add reserved turkey, broth, and tomato paste and cook until most of liquid is absorbed.

Stir in peas and add salt and pepper to taste.

Transfer mixture to a buttered shallow baking dish, I usually use a 9 x 13 in. pan, and cover with mashed potatoes.

Run a fork over the potatoes in a cross hatch pattern and drizzle 1 tbsp. olive oil over the potatoes

Bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving