2For the Mashed Potatoes: Heat the olive oil in a saute pan and add the leek and saute them until lightly browned and caramelized.
3Then place the potatoes in a large pot and cover them with water and bring to a boil and cook until tender for about 25 minutes. Then drain them well and place the potatoes in a large mixing bowl. Add the yogurt and milk and beat until smooth. Season it with salt and pepper. Then stir in the mashed roasted garlic cloves and the sauteed leeks.
4Heat oil in a large saute pan on medium heat and add the carrots, the celery, the leeks and garlic, the thyme and rosemary and saute until all the vegetables soften for about 5-6 minutes. Then add the turkey and use the back of a large spoon to break into pieces and cook until browned. Then add the red wine and cook until wine reduces and just evaporates. Then add the tomato sauce and frozen peas, and season with salt and pepper.
5Transfer to a large casserole dish. Première, spread mashed potatoes on top of meat filling. Then sprinkle shredded cheese and Romano cheese on top.
6Bake for the first 40 minutes with a tin foil cover on the dish. Then for the last 10 minutes (50 minutes in total) continue to bake with the tin foil off.
7Let it sit for about 5 minutes in order for everything to settle and somewhat come together.
For the Mashed Potatoes:
1 tablespoon olive oil
1 leek, the white parts only, washed well and thinly sliced