Bring a large pot of water to a boil and add chicken bouillon paste. Cut potatoes into chunks and to the water. Cook until potatoes are fork tender, about 17-20 minutes.

Drain the water and mash the potatoes. Add sour cream, butter, milk, rosemary, salt, black pepper, and garlic. Continue to mash until everything is mixed together and smooth. Set aside.

Preheat the oven to 400 degrees f.

Drizzle olive oil in a 12-inch cast iron skillet over medium heat. Add carrots, celery, and onion and cook until browned and slightly softened. Season with salt and pepper.

Add ground turkey and continue to cook until browned, then add garlic, flour, tomato paste, and thyme, Cook until all ingredients are incorporated and the mixture is slightly thickened. Then add the beef broth, dijon mustard, bay leaf, corn, peas, and bbq sauce. Taste for salt and pepper and season accordingly. Stir together and bring to a boil. Then reduce the heat and simmer on low for 10 minutes.