Extra Yummy Lower-Fat "Shepherd's Pie"

1 lb ground turkey
1 large carrot, peeled and diced,
2 ribs celery, diced
1 medium onion, diced
3 T canola oil
4 cups mashed potatoes (I use instant, mixed with skim milk and no butter)
1/2 tsp. dried thyme
1 T. flour
3/4 c. chicken broth

Put the oil in a large pan with diced carrot, celery, and onion. Cook over low heat for about 10 minutes - till soft.
Remove the vegetables from the pan, add the turkey. Cook until no longer pink. Add the veggies back in.
Turn heat up to med-hi and heat through.
Sprinkle with 1 T all purpose flour. Cook, stirring for 2 minutes.
Add the broth.
Turn off heat.
Pour into a deep round baking dish that has been sprayed with Pam.
Plop the potatoes on top, spread to the edges of pan to seal in the filling below.
Sprinkle with a handful on Panko bread crumbs if you have them.
Bake at 400 for about 45 minutes.
(I sometimes put in about 1/2 cup of frozen mixed vegetables including green beans and corn. If I'm adding that, I put it in right at the end of the carrot-celery-onion cooking so they heat through before I remove the veggies from the pan.)