Ingredients:

  • 2 kg (2.6 lbs) Sweet Potatoes, peeled and cubed
  • 60 ml (1/4 cup) Whole Milk or Cream
  • 30 g (2 tbsp) Unsalted Butter or Olive Oil
  • 1 tbsp Olive Oil (extra virgin)
  • 1 medium Yellow Onion, diced finely
  • 1 large Carrot, peeled and diced finely
  • 1 Celery Stick, diced finely
  • 2 cloves Garlic, minced
  • 700 g (1.5 lbs) Lean Ground Turkey (93% lean suggested)
  • 2 tbsp All-Purpose Flour or 1 tbsp Cornstarch
  • 1 tbsp Tomato Paste (concentrated purée)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • 500 ml (2 cups) Chicken Stock (low sodium)
  • 1 tbsp Worcestershire Sauce (optional)
  • Salt and Pepper to taste
  • 100 g (3.5 oz) Frozen Peas
  • 50 g (1/2 cup) Grated Cheddar Cheese (optional)
  • A dusting of Smoked Paprika

Instructions:

  1. Place the cubed sweet potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).
  2. Drain the potatoes thoroughly. Return them to the hot pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Push the vegetables to one side. Add the ground turkey to the pan and break it up with a spoon. Cook until the turkey is fully browned. Drain off any excessive rendered fat.
  5. Stir in the tomato paste, dried thyme, and sage. Cook for 1 minute. Sprinkle the flour (or cornstarch) over the mixture and stir well for 30 seconds to coat everything.
  6. Pour in the chicken stock and Worcestershire sauce. Bring to a simmer, then reduce heat and gently bubble for 5–7 minutes until the sauce thickens and the flavours meld. Season generously with salt and pepper.
  7. Stir in the frozen peas. Remove the skillet from the heat.
  8. Preheat the oven to 200°C (400°F). Lightly grease a 9x13 inch casserole dish. Pour the turkey mixture evenly into the bottom of the dish.
  9. Carefully spoon the sweet potato mash over the filling. Spread evenly, sealing the edges. Create peaks or texture marks on the surface with a fork.
  10. Optional Finish: Sprinkle the grated cheddar cheese (if using) and a light dusting of smoked paprika over the topping.
  11. Bake for 25–30 minutes, or until the filling is bubbling hot around the edges and the sweet potato topping is golden brown and slightly crisp on top.
  12. Allow the casserole to rest for 5–10 minutes before serving.