Preheat oven to 350.
In a big pot, bring water to a boil and add cauliflower.
Cook until tender.
Drain in a colander.
Place the cooked cauliflower in a food processor, add 1 tbsp olive oil and garlic and blend until smooth.
Season to taste with salt and pepper.
In a large skillet, heat olive oil over medium-high and sauté onions until translucent.
Add carrots, salt, and pepper. Cook until softened.
Add the garlic and cook for one minute.
Add the ground turkey and use a wooden spoon to break up into chunks and cook until it is not pink anymore.
Add the tomato sauce, tomato paste, and ½ cup chicken broth.
Bring the mixture to a simmer and stir occasionally for 10 minutes.
Add peas, corn, and thyme. Stir well to combine and cook for two minutes.
Once the mixture has thickened, give it a taste and adjust the seasoning if needed.
Spread the mashed cauliflower over the turkey mixture.
Bake in the oven for about 30 minutes or until the edges of the mashed cauliflower are browned.
Rest the pie for about 15 minutes before serving.