Shepherd's Pie

2 T olive oil
3 small carrots, chopped
1 cup frozen pearl onions
1 lb lean ground turkey
1 T all-purpose flour
1 cup frozen peas
2 1/2 t chopped fresh parsley
Salt and ground pepper
3/4 cup chicken broth
3 cups leftover mashed potatoes

Preheat oven to 400 degrees F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Stir in flour and cook 3 more minutes. Stir in peas and parsley. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a deep-dish pie pan. Spread mashed potatoes atop turkey mixture. Bake until golden on top and heated through, about 25 minutes.