Ingredients:

  • 3 medium Sweet Potatoes (approx. 2 lbs / 900 g), peeled and chopped
  • 1/4 cup Low-Fat Milk or Broth (60 ml)
  • 1 Tbsp Unsalted Butter (optional, 15 g)
  • Salt and Black Pepper, To taste
  • 1 Tbsp Olive Oil (15 ml)
  • 5 lb Ground Turkey (680 g, 93% lean)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour (or Cornstarch, 15 g)
  • 1 Tbsp Tomato Paste (15 g)
  • 1 1/2 cups Low-Sodium Chicken Broth (360 ml)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Sage
  • 1 cup Frozen Peas and Carrots Mix, defrosted
  • 2 handfuls Baby Spinach (optional, 50 g), roughly chopped
  • 1 tsp Worcestershire Sauce

Instructions:

  1. Prepare the Potatoes: Place cubed sweet potatoes in a large pot, cover with cold water, and season lightly with salt. Bring to a boil, then reduce heat and simmer until fork-tender (15–20 minutes).
  2. Drain and Mash: Drain the potatoes thoroughly. Return them to the hot pot to steam dry for 1 minute. Add milk (or broth), butter (if using), salt, and pepper. Mash until smooth and firm. Set aside.
  3. Sauté Aromatics: Preheat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until softened (about 4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Brown the Turkey: Add the ground turkey to the skillet. Break it up with a spoon and cook until fully browned (5–7 minutes). Do not drain the fat unless necessary.
  5. Build the Sauce Base: Stir in the tomato paste, thyme, and sage, cooking for 1 minute. Sprinkle the flour over the meat mixture and stir for 30 seconds to coat.
  6. Simmer the Gravy: Slowly whisk in the chicken broth and Worcestershire sauce until no lumps remain. Bring the mixture to a simmer, stirring occasionally until the gravy thickens slightly (about 3 minutes).
  7. Finish the Filling: Stir in the peas/carrots and spinach. Cook until the spinach wilts entirely. Taste the filling and adjust seasoning (salt and pepper) as needed.
  8. Assemble: Preheat oven to 375°F (190°C). Pour the turkey mixture evenly into the bottom of a lightly greased 9x13 inch casserole dish.
  9. Top and Bake: Gently dollop and spread the sweet potato mash evenly over the filling, sealing the edges. Create ridges with a fork for texture. Bake for 30–35 minutes, or until the filling is bubbling and the topping is lightly golden brown.
  10. Rest: Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set.