Individual Turkey Shepherd's Pie

1 tablespoon olive oil
2 cloves garlic, minced
1 carrot, shredded

1 small onion, chopped
1 lb ground turkey
1 teaspoon finely chopped fresh thyme leaves
4 tablespoons ketchup
2 cup low-sodium chicken broth
4 teaspoons flour
½ cup frozen peas, thawed

½ c frozen corn, thawed
Kosher salt and freshly ground black pepper
1 pound red-skinned potatoes, cubed
½ cup warm 2-percent milk
1 cup grated sharp Cheddar
1 scallion, chopped
Nonstick cooking spray

Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes.

Preheat the oven to 425F.  Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.

Stir the peas and vegetables into the turkey mixture and let simmer for about 5 minutes before removing from the heat and dividing among four 8-ounce ramekins.

Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, about 15 minutes.