Place the oven rack in the middle of the oven and pre-heat to 425.

Spray a 12-cup muffin pan with cooking spray; set aside.

Divide the shredded potatoes evenly amongst the muffin wells and then press each one into the bottom and up the sides of the pan. Pack the potatoes in tightly.

Bake the potatoes for 20-25 minutes or until they are golden brown and pulling away from the sides of the pan. Set aside and lower the oven temperature to 350.

Heat olive oil in large non-stick skillet over a medium heat and add in turkey, salt, pepper, and ground thyme. Cook, breaking up the turkey into small crumbles, for about 5 minutes or until the turkey is lightly browned.

Add in onions and garlic and cook another 5 minutes until veggies are translucent. Sprinkle in flour and mix well.

Add Worcestershire sauce and chicken broth and bring everything to a simmer. Once the mixture has thickened up (this will only take a couple of minutes) add in the peas and carrots and cook until heated through.

Shut off the heat and scoop the turkey filling into each muffin cup. Fit in as much as you can without overfilling the cups. You will have leftover filling!

Pop back into the oven for 10 minutes and enjoy.