Shepherd's Pie with Celery Root Puree

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2 pounds celery root (2 to 3), peeled and cut into 2-inch chunks

3 cups chicken broth

Kosher salt and freshly ground black pepper 

2 tablespoons extra-virgin olive oil 

1 large yellow onion, diced 

2 medium carrots, peeled and cut into 1/4-inch dice 

1 stalk celery, cut into 1/4-inch dice 

2 cloves garlic, chopped 

1 teaspoon fresh thyme leaves 

1 pound ground dark-meat turkey 

3 tablespoons all-purpose flour 

2 tablespoons unsalted butter 

2 cups frozen peas, defrosted