Dice your carrots and fry them in your pan with a little oil until slightly softened.
Then add your turkey mince to the pan and your finely chopped rosemary and thyme. Allow your turkey to colour and cook down for a short while.
Add the gluten free flour and mix in, followed by your stock, Worcestershire sauce, tomato puree, dried chives and asafoetida.
Allow to cook down till it's the consistency you would like your shepherds pie meat to be. I leave mine usually for around 10-15 minutes. Season with salt and pepper then put to one side until your potatoes are done.
For the potatoes, peel them and only chop in half if they are large. Cook in boiling water for just over 5-7 minutes. The potatoes should have softened slightly but still be very firm for grating.
Drain the water off the potatoes and then pour cold water over them. Keep draining and adding more cold water until they are cool enough to handle.
Grate your potatoes and place them in a bowl. Mix in your melted spread/margarine and season with salt and pepper.
Place your turkey mince mix into your oven proof dish and then place your grated potato on the top. Cover with as much or as little grated cheese as you fancy.
Pop in a preheated oven (180C) for about 15-20 minutes until the potato is golden.
Serve up with some veggies and gravy. Enjoy!