Preheat oven to 400 degrees.
Coat a 12 x 9 or 13 x 9 baking dish with nonstick cooking spray. Set aside.
In a large nonstick pan, brown ground turkey over medium-high heat, about 8 minutes. Pour turkey into a colander and drain all the fat. Blot with paper towels. Set aside.
In same pan, heat 1½ teaspoons olive oil over medium heat. Add onions, carrots and celery and saute until soft, about 5 minutes. Add garlic and thyme and cook for 1 minute.
Stir in flour and tomato paste; cook for 1 minute. Stir in tomatoes, broth, wine, Worcestershire and Dijon. Bring to a boil, reduced heat to medium-low and stir in cooked ground turkey and peas.
Pour filling into baking dish and place on baking sheet.
For the topping: arrange frozen hash browns on top of filling. Lightly press the potatoes down to keep them mounded. Drizzle melted butter all over top of potatoes. Coat with olive oil or canola oil cooking spray all over the top of potatoes. Sprinkle with a little salt and pepper, to taste.
Place casserole in oven and bake for 45-50 minutes until potatoes are golden brown.
Let pie cool for 15 minutes to set before serving. Cut into 8 servings.