Ingredients:

  • 4 large Sweet Potatoes (about 3 lbs), peeled and chopped
  • 2 Tbsp Unsalted Butter
  • ½ cup Milk or Heavy Cream (Warmed)
  • Salt and Black Pepper, To taste
  • ¼ tsp Nutmeg (optional)
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 5 lbs Ground Turkey (93% lean)
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • ½ tsp Dried Rosemary (optional)
  • 1 tsp Smoked Paprika
  • 1 Tbsp All-Purpose Flour (or cornstarch)
  • 5 cups Chicken or Vegetable Stock (low sodium)
  • 1 cup Frozen Peas
  • 1 tsp Worcestershire Sauce
  • Kosher Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Place peeled and roughly chopped sweet potatoes in a large saucepan. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain the potatoes thoroughly. Return them to the hot pan to steam for 1 minute to remove excess moisture—this is crucial for a non-soggy topping.
  3. Add butter, warm milk/cream, and seasonings (salt, pepper, optional nutmeg). Mash until smooth and creamy. Taste and adjust seasoning and set aside.
  4. Preheat a large skillet or Dutch oven over medium-high heat with olive oil. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables are softened and the onions are translucent.
  5. Add the ground turkey to the skillet. Break it up with a wooden spoon. Cook until the turkey is browned and no pink remains. Drain any excess fat, if necessary.
  6. Stir in the minced garlic, tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute, stirring constantly, until the paste deepens in colour.
  7. Sprinkle the flour (or cornstarch) over the turkey mixture and stir well for 1 minute to coat everything. This helps thicken the sauce.
  8. Pour in the chicken stock and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits. Reduce the heat and let it simmer gently for 5-8 minutes, or until the sauce has thickened nicely.
  9. Stir in the frozen peas. Season aggressively with salt and pepper. The filling should taste vibrant and flavourful.
  10. Preheat the oven to 375°F (190°C). Transfer the hot turkey filling into a 9x13 inch casserole dish, spreading it in an even layer.
  11. Carefully spoon the sweet potato mash over the turkey layer. Spread it gently to cover the filling completely. Use a fork to create ridges on the surface.
  12. Bake for 25-30 minutes, or until the filling is bubbling at the edges and the sweet potato topping is lightly golden brown and heated through.
  13. Allow the casserole to rest for 5 minutes before serving. This allows the filling to settle, preventing a runny mess when portioned.