• Set your oven to preheat at 425°F (220°C).
• Warm the oil in a medium-sized oven-safe skillet over medium-high heat.
• Add garlic, carrots, onions, and mushrooms (if using), and sauté for about 5 minutes, or until they soften and start to brown.
• Mix in the ground turkey and thyme. Continue cooking, breaking up the meat with a spoon, until it’s fully cooked and lightly browned.
• Stir in the ketchup and cook for a couple of minutes until it begins to caramelize slightly.
• In a separate bowl, whisk the flour and broth together until smooth, then pour the mixture into the skillet.
• Let it simmer until it thickens—around 2 minutes. Mix in the peas and season with ¼ teaspoon of salt.
• Allow the filling to cool briefly before spooning it into individual ramekins.

For the Topping:

• Place the potatoes in a medium pot and cover with salted cold water.
• Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
• Drain well, then return the potatoes to the pot over low heat.
• Add milk, shredded cheese, and chopped scallions. Mash until smooth and creamy.
• Season with salt and pepper to taste.
• Spread the mashed potatoes over the turkey filling in the ramekins.
• Lightly spray the tops with nonstick cooking spray and bake for 10–15 minutes, or until the top is golden and the filling is bubbling at the edges.