Preheat the oven to 400 degrees.

In a large wide-bottomed pot heat over medium heat and add the olive oil. Once the oil is heated, add the onion and sauté. After a couple of minutes add the garlic. Season with salt and pepper and add the herbs allow everything to cook for 10 minutes, be careful not to let the mixture burn.

Turn up the heat to medium-high and add the turkey. Using a wooden spoon break up the turkey mixture so you don’t have big chunks. Season with salt and pepper as the mixture cooks. Add the flour, tomato paste, and Worcestershire sauce and stir. Once combined, add red wine and cook for a minute. Next, add the stock. Bring everything to a boil and then turn the heat down to low and simmer until the liquid is the consistency of gravy or pureed soup, approximately 30-40 minutes. Once this step is completed turn off the heat and add the frozen peas and stir, the heat from the turkey mixture will warm the peas. Place everything in an oven-safe dish and set aside.

Meanwhile, add the potatoes into a large pot with cold salted water and bring to a boil. Once boiling, continue to cook the potatoes until you can easily pierce them with a fork (but they are not completely falling apart). Drain the potatoes and set them aside. In the same pot, melt the butter and cream over medium-low heat, once this has warmed and the butter has melted you can remove from the heat and return the potatoes to the pot. Fold everything together using a potato masher. Mash the potatoes and combine everything together to make the mashed potato topping. Season well with salt and pepper.

Transfer the mashed potatoes to the top of the filling mixture and using a fork gently press down the mashed potatoes so it is evenly distributed. Top with shredded cheese and place in the oven for about 30 minutes. Until the top looks nice and crispy and the sauce begins to bubble out the side. Remove from the oven and enjoy immediately.