For the Filling: Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat the inside of a 3-quart (2.8 L) ovenproof casserole dish with nonstick spray; set aside.

Heat a large skillet over low-medium heat. Add Garlic-Infused Oil until it is shimmering, then add leeks, scallions, carrots and green beans and sauté, stirring often, for about 10 minutes or until vegetables are crisp tender. Stir in zucchini and cook for about 2 minutes more or until zucchini becomes just tender.

Add the turkey to the skillet, breaking it up as you add it to the pan. Turn heat up to medium and stir the turkey around to brown well. Add tomato paste, Worcestershire sauce, rosemary, sage and thyme and continue to sauté until turkey is just barely cooked through.

Stir in the flour to coat everything evenly, then slowly add almond milk and continue to cook until a light sauce develops. Taste and adjust seasoning with salt and pepper. Scrape mixture into prepared pan.

For the Topping: If you are good at multitasking, get a large pot of salted water boiling while you are sautéing the filling. Cook the potatoes until tender, about 15 to 20 minutes. Drain well and return potatoes to pot. Add butter and begin to mash with a hand-held potato masher. Slowly add enough almond milk to create a nice thick but smooth texture. Season to taste with salt and pepper. Spread the mashed potatoes evenly over the filling, covering it edge to edge.

Bake for about 30 minutes or until the mashed potatoes are a bit browned here and there and filling is hot. If you want to brown the potatoes further, you can run the casserole under a broiler for a few minutes. Sprinkle with paprika and serve. A crisp, green salad with a sharp vinaigrette is a perfect accompaniment.