Heat oil in large skillet over medium-high heat. Add turkey, onion, garlic, thyme and sage; cook, stirring occasionally, until no longer pink. Stir in flour, cook 1 minute. Stir in broth; bring to boil, reduce heat and simmer 8 minutes. Season with salt and pepper. Stir in vegetables; pour into 13 x 9 inch (3 L) baking pan.
In a small bowl, stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture; spread evenly.
Cook potatoes in boiling salted water until soft; drain and mash. Mix in hot milk, until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry sauce. Smooth top and sprinkle with paprika. Bake at 375ºF (190ºC) for 20 to 25 minutes until heated through. Serve with cranberry sauce on the side if desired.
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