First, preheat the broiler. While this is happening, you cook about 2 pounds of red-skinned potatoes in a microwave-safe bowl with 2 tablespoons water for 8 to 10 minutes. or until tender. Let stand, covered, until ready to mash.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 small chopped onion, 1 chopped carrot, 2 large chopped tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
Next, heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add 1 pound ground beef or ground turkey, 3/4 teaspoon chili powder and 1/2 teaspoon salt, Cook while stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in 1 1/2 cups of frozen peas (We used green beans that we had bought at the farmer’s market instead…) and 1/4 cup water. Simmer about 2 minutes. Spread over the vegetables in the baking dish and cover to keep warm.
Lastly, add 1/2 cup of low-fat milk and 1/4 teaspoon salt to the potatoes and mash well. Mix in 1/2 cup of shredded cheddar cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.