Drain the potatoes and break them down with a masher. Add the Greek yogurt and ranch seasoning to the pot. Continue mashing until smooth. Feel free to add additional salt and pepper to taste. Set aside.

In a cast iron skillet over medium heat, warm the olive oil. Add the turkey and use the spatula to break it into small crumbles as it cooks. Brown the ground turkey until no pink remains, 7-10 minutes.

Add the onion, peas, and carrots, remaining 1 teaspoon of salt, thyme, garlic powder, and pepper to the pan. Stir to combine and cook over medium heat for 5-7 minutes until the onions become translucent.

Pour in the broth and Worcestershire sauce. Sprinkle the flour evenly over the turkey and vegetables. Stir to combine until all of the flour disappears.

Place spoonfuls of the mashed potatoes on top of the turkey mixture. Gently smooth into an even layer. Gently drag a fork across the top of the potatoes to create ridges. Place into the oven to bake for 30 minutes.

When done, the pie will be bubbling at the sides. If the top has not browned, broil it on high for 4-5 minutes. Let cool for 15 minutes before serving.