Thanksgiving leftovers: Shepherd's pie

This is a tomato-based recipe, instead of a typical beef-broth one.

-4 tbsp olive oil
-1 c onions, finely chopped
-1 c carrots, diced
-1/4 tsp creole seasoning
-1/4 tsp garlic salt
-1/4 tsp pepper
-1/4 tsp thyme
-1 tbsp flour
-1 small can of tomato paste
-2 1/2 c leftover turkey, shredded into small pieces
-1 1/2 c chicken stock
-1 small pkg peas (frozen or fresh)
-4 c mashed potatoes
-3/4 c shredded cheese

In a large Dutch oven, sautee the olive oil, onions, carrots, seasoning, salt, pepper and thyme over medium heat for 5-10 minutes, until onions are very soft. Add the flour, cook 1 minute. Add the tomato paste, cook 1 minute. Stir in the turkey, then add the stock and bring the pan to a boil. Stir in the peas and simmer for about 6-10 minutes, until the mixture is thickened.

Cover evenly with the mashed potatoes, then sprinkle on the cheese. Baked uncovered in a 400 degree oven for 25 minutes. If the top isn't brown and bubbly at the end of the 25 minutes, broil for about 2-3 minutes. Let it sit for about 10 minutes before serving.