Preheat your oven to 400°F (200°C) and prepare a baking dish by lightly spraying it with nonstick cooking spray.

Sauté the onion and garlic in a skillet over medium heat for about 3 minutes until fragrant. Add the diced carrots and continue cooking until they’re tender.

Brown the ground turkey in the same skillet for about 5 minutes, seasoning it with salt, pepper, and thyme.

Pour in the low-sodium chicken broth and let the mixture simmer for about 10 minutes.

Boil the peeled and cubed Russet potatoes in salted water for about 15 minutes, then mash them with butter and whole milk until creamy.

Layer the turkey mixture in the baking dish and spread the mashed potatoes over the top, creating peaks for extra crispiness.

Bake for about 20–25 minutes or until the top is golden brown.