Prepare the mashed potatoes by placing the cubed potatoes in a large pot and fill with enough water to cover the potatoes.

Place over medium high heat and add the salt to the water. Bring this to a boil.

Boil the potoatoes for 15 minutes, or until you can break them apart with a fork.

While the potatoes are cooking, make the filling by heating the olive oil and browning the turkey in a large skillet over medium high heat. Once it's not pink anymore, add the salt, pepper, and thyme.

Set aside on a paper towel lined plate.

To the same skillet Saute the onion, carrot, and celery for 3-5 minutes.

Add the turkey back to the skillet.

Pour in the cornstarch mixture and chicken stock then bring to a gentle boil and cook for 5-7 minutes until the mixture starts to thicken.

Reduce the heat to medium low and stir in the milk and peas.

At this point you can leave it in the skillet or transfer it to a 9x13 baking dish.

Drain the potatoes and add them back to your large pot. To the potatoes add the pepper, and garlic powder.

Use a potato masher to break apart the potatoes and combine the ingredients.

Once the potaotes are mostly smooth, stir in the butter and milk. Taste and add more salt if necessary.

Top the turkey mixture with the mashed potato mixture and bake in the oven at 350 degrees for 30 minutes.

Remove and top with chopped parsley. Enjoy!