Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey 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, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.

Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.

Meanwhile, unroll the pie crusts and roll each crust to 12" in diameter. Cut four 4"rounds from each crust. Press each round on the bottom and sides of a muffin pan and bake at 350 degrees F for 7-10 minutes or until lightly browned. Remove from oven and set aside

Divide turkey mixture among all 4 cups. Top with some cheddar cheese and finish with mashed potatoes

Bake at 350 degrees F for 20 minutes or until crusts are golden brown and mashed potatoes have browned. Broil at 450 degrees F for 5 minutes if needed to brown the potatoes some more Let it stand for 10 minutes and remove by running a knife outside each pie. Dish and serve warm