Step 1

Preheat oven to 375 °F (191 °C). Lightly grease two 16-ounce ovensafe ramekins and set aside.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Once the oil is heated, add garlic clove, diced onion and carrots. Cook until softened and fragrant, about 5 to 7 minutes.

Step 3

Add in the peas and turkey. Stir to combine. Sprinkle flour over mixture and stir to incorporate. Then stir in the tomato paste.

Step 4

Gently add the chicken stock and Worcestershire sauce. Stir and let mixture thicken, about 5 minutes. Stir in the thyme leaves, then season with salt and pepper. Remove mixture from heat.

Step 5

Divide the mixture evenly amongst the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture.

Step 6

Place ramekins on a baking sheet for easier transfer to and from the oven. Place baking sheet in the oven on the middle rack and bake, uncovered, for 20 minutes. Serve and enjoy.