Ingredients:

  • 4 lbs medium Sweet Potatoes (Peeled and cut into 1-inch chunks)
  • 4 Tbsp Unsalted Butter
  • 1/4 cup Milk or Heavy Cream
  • 1 tsp Salt (for mash)
  • 1/2 tsp Black Pepper (for mash)
  • 1/4 tsp Ground Cinnamon or Nutmeg
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion (Finely diced)
  • 2 medium Carrots (Peeled and diced)
  • 2 stalks Celery (Diced)
  • 5 lbs Ground Turkey (93% lean)
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 5 cups Chicken or Turkey Broth (Low sodium)
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1/2 cup Frozen Peas (optional)
  • Salt and Black Pepper (To taste for filling)

Instructions:

  1. Boil the Potatoes: Place the peeled and chunked sweet potatoes in a large stockpot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 15–20 minutes).
  2. Drain and Mash: Drain the potatoes thoroughly. Return them to the warm pot to allow any excess moisture to steam off. Mash the sweet potatoes with the butter, milk/cream, salt, pepper, and cinnamon/nutmeg until smooth and creamy. Set aside.
  3. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook gently until softened, about 8–10 minutes.
  4. Brown the Turkey: Increase heat to medium-high. Add the ground turkey, breaking it up with a wooden spoon. Season generously with salt and pepper. Cook until no pink remains. Drain off any excess fat if necessary.
  5. Thicken the Base: Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the mixture and cook for another minute, stirring constantly.
  6. Simmer and Reduce: Pour in the chicken broth and Worcestershire sauce. Add the dried thyme and bay leaf. Bring to a simmer, then reduce the heat to low. Simmer, uncovered, for 10–15 minutes, until the sauce has reduced and thickened nicely.
  7. Final Checks: Stir in the optional frozen peas and remove the bay leaf. Check the seasoning one last time and adjust salt, pepper, or Worcestershire sauce if needed.
  8. Assemble: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Pour the ground turkey filling into the prepared dish, spreading it evenly. Carefully spoon the sweet potato mash over the filling, spreading it gently with a spatula, or use a fork to create textured ridges.
  9. Bake and Rest: Bake for 25 minutes, or until the sweet potato topping is lightly golden brown and the filling is bubbling hot around the edges. Let the casserole rest for 5–10 minutes before serving.