Heat an oven-proof skillet over medium heat. Add the butter (or ghee/olive oil) and onions. Cook down for five minutes.
Add the cornstarch {or arrowroot powder} and stir to combine with the onions. Cook, stirring often for 2 minutes.
Slowly pour in the chicken broth and stir.
Add the tomato paste, garlic, nutritional yeast, and thyme. Increase the heat to medium-high and bring to a soft boil.
Cook, stirring often for 5 minutes or until sauce has thickened.
Add the peas and carrots and then the turkey. Stir to combine.
Top with mashed potatoes.
Bake for 25 minutes.
Notes
Using frozen veggies makes this dish even easier to throw together for a weeknight or simple dinner.If you have leftover gravy feel free to sub it in for the seasonings called for in this recipe. But keep the thyme!Cooked chicken would work great for this recipe as well.