Fill a large stockpot with water and place on the stove over high heat to bring to a boil.
Cut the potatoes into small cubes and immediately place them in the water. Once the water starts to boil, set the timer for 18 minutes.
Dice the onion and mince the garlic.
Place a large sauté pan over medium heat. Once hot, add a tablespoon of oil to coat the pan. Add the onions and brown for about 4-5 minutes. Add the garlic and keep stirring for approximately 60 seconds so the garlic doesn’t burn.
Add the ground meat to the pan and increase the temperature to medium high. Break the meat into small pieces while mixing it with the onions and garlic. Cook for about 10 minutes until the turkey is browned.
Drain the excess grease from the pan.
Add the Worcestershire sauce, pepper, garlic salt, thyme, Italian seasoning, cayenne to the pan and once mixed, add the red wine. Be sure to scrap the bottom of the pan to get all the flavors incorporated. Let the meat filling simmer for about 15-20 minutes until the liquid is fully reduced.
Pre-heat the oven to 425 while the meat filling is simmering.
Add the peas/carrot and gently fold into the filling. Cook for 2 minutes. Taste the mixture to see if you need to add any extra salt or pepper (to taste).
Transfer the meat mixture to a square 8” x 8” pan or individual ramekins.
Drain the potatoes and add them back to the stockpot. Add the sour cream, milk and butter and mash until completely smooth.
Spread the mashed potatoes over the meat filling.
Place the pan in the oven and bake for 20 minutes.
Remove the pan from the oven and let it sit for 5 minutes.
Dish up and enjoy.