Preheat the broiler. Lightly grease a 5-qt (or larger) casserole dish.
Cook the potatoes in a large stockpot filled with water until fork tender, approximately 20 minutes.
Meanwhile, heat the olive oil over high heat in a large skillet. Add the onions and sauté until soft. Reduce the heat to medium and stir in the ground turkey, green pepper, carrots, parsley, thyme, and garlic.
Whisk the flour into the chicken stock in a small bowl and pour it into the turkey mixture. Cook and stir until the sauce thickens then transfer the meat mixture to the casserole dish.
Drain the potatoes, add the sour cream, milk, butter, salt, and pepper. Mash the ingredients with a hand-masher or mixer and spoon them over the turkey. Spread them out evenly, all the way to the edges. Broil until the top of the casserole is golden brown. Sprinkle with paprika, if desired, before serving.
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