Instructions:
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Preheat oven to 400°F. Lightly coat a 2- to 3-quart baking dish with cooking spray. Spread mashed potatoes in an even layer in bottom of prepared baking dish.
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Whisk together gravy, mustard, thyme, pepper, and 3/4 cup of the heavy cream in a large bowl. Taste and add salt as needed. Stir in turkey and vegetables until well coated. Transfer mixture to baking dish, spreading evenly over potatoes. Spoon cranberry sauce over top.
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Cover dish tightly with aluminum foil. Place on a rimmed baking sheet, and bake in preheated oven until center is warm to touch, about 35 minutes.
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During last 10 minutes of baking, roll puff pastry on a lightly floured surface until pastry is 2 inches larger than length and width of baking dish. Whisk egg and remaining 2 teaspoons heavy cream in a small bowl until combined; set aside.
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Remove baking dish from oven; remove and discard foil, and place pastry on top of cranberry sauce. Trim excess pastry, if needed, leaving a 1-inch overhang on all sides. Fold overhang underneath itself, and crimp edges as desired. Brush pastry with egg mixture, and cut 3 or 4 small slits in pastry for steam to escape. Return to oven, and bake at 400°F until pastry is puffed and brown, filling is bubbling, and a thermometer inserted in center registers 165°F, 20 to 25 minutes.
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Let cool 15 minutes before serving. Garnish with additional thyme.
