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1
Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat.
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2
Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes.
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3
Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned.
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4
Stir in the ketchup and cook until lightly caramelized.
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5
Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet.
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6
Cook until thickened, about 2 minutes.
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7
Stir in the peas and season with 1/4 teaspoon salt.
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8
Meanwhile, place the potatoes in a medium pot and cover with cold salted water.
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9
Bring to a boil, lower the heat and simmer until tender when pierced with a knife.
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10
Drain the potatoes and return to the pot over low heat.
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11
Stir the potatoes for a couple of minutes to dry them out.
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12
Add the milk, cheese and scallions, and mash until smooth.
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13
Season with salt and pepper.
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14
Swirl the mashed potatoes over the filling.
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15
Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
