1. Boil peeled and chopped potatoes in salted water until tender, about 15 minutes, then drain and mash with butter and milk until smooth.

2. In a large oven-safe skillet, heat olive oil over medium heat and cook diced onion and garlic until translucent.

3. Add ground turkey and cook until no pink remains and it begins to brown.

4. Stir in flour and cook for one minute, then gradually whisk in chicken broth until the mixture forms a smooth gravy.

5. Add tomato paste, thyme, salt, pepper, and mixed vegetables, then simmer for 5–7 minutes until thickened.

6. Spoon the turkey mixture into the skillet or a baking dish and spread mashed potatoes evenly over the top, sealing the edges.

7. If desired, sprinkle shredded cheese over the potatoes.

8. Bake for 20 minutes, or until the top is lightly browned and bubbling; broil for 1–2 minutes for a crispier crust.

9. Let the pie rest for 5–10 minutes before serving.