Chop potatoes into inch-sized pieces and boil them for 15-20 minutes, until easily pierced with a fork. Drain and set aside.
Meanwhile, dice onion into small pieces, grate carrots, mince garlic, and slice mushrooms.
In a large skillet over medium-high heat, add a tablespoon of oil. Saute onion for 2-3 minutes, then add carrots and garlic and saute 1-2 minutes more. Now add mushroom and ground turkey, mixing and breaking up turkey into small pieces until fully browned.
Add flour and spices to the turkey mixture, mix well. Now add peas, tomato paste, beef broth, and Worcestershire sauce. Simmer for 5 minutes, until slightly thickened.
Now, return to the potatoes. Add 1/4 cup milk, 1/4 cup sour cream, and 1/4 teaspoon salt. Mash or mix until creamy.
Fill four pint-sized jars equally with meat and veggie mixture. Top each with 1/2 cup of mashed potatoes. Garnish with cheese or fresh herbs, if desired.