Ingredients:

  • 3 lbs Sweet Potatoes, peeled and cut into large chunks
  • 3 Tbsp Unsalted Butter
  • 1/2 cup Milk or Cream (Full-fat preferred)
  • 1/2 tsp Fresh Ginger, finely grated
  • 1/4 tsp Nutmeg, freshly grated
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 medium Celery Stalks, finely diced
  • 2 lbs Ground Turkey (93% lean)
  • 3 Tbsp All-Purpose Flour
  • 2 Tbsp Tomato Purée (Paste)
  • 2 cups Chicken Stock (low sodium, warmed)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried)
  • 1/2 tsp Fresh Sage, chopped finely (or 1/4 tsp dried)
  • 1 cup Frozen Peas (do not thaw)

Instructions:

  1. Boil the Sweet Potatoes: Place peeled and chopped sweet potatoes in a large saucepan, cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain and Mash: Drain the potatoes completely. Return them to the hot pot to steam for 2 minutes to remove excess moisture. Mash the potatoes using a ricer or masher. Incorporate the butter, milk/cream, grated ginger, and nutmeg. Season generously with salt and pepper. Set aside.
  3. Sauté the Aromatics (Mirepoix): Heat oil in a large skillet over medium-high heat. Add the diced onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  4. Brown the Turkey: Push the vegetables to one side of the pan. Add the ground turkey to the center. Break it up with a wooden spoon and cook until fully browned. Drain any excess fat if necessary.
  5. Build the Gravy Base: Stir the tomato purée into the turkey mixture and cook for 1 minute. Sprinkle the flour over the meat and vegetables, stirring well to coat everything (the roux stage). Cook for 2 minutes to cook out the raw flour taste.
  6. Simmer and Thicken: Slowly whisk in the warmed chicken stock and Worcestershire sauce until smooth. Bring the mixture to a gentle simmer. Add the fresh thyme and sage. Reduce the heat and cook for 8-10 minutes, allowing the gravy to thicken significantly until it coats the back of a spoon.
  7. Final Addition: Stir in the frozen peas. Taste and adjust seasoning (salt and pepper) as needed. Remove the filling from the heat.
  8. Preheat and Assemble: Preheat the oven to 375°F (190°C). Pour the turkey filling into the prepared 9x13 inch casserole dish, spreading it evenly.
  9. Top the Pie: Spoon the sweet potato mash over the filling. Gently spread the mash using a spatula or the back of a spoon, starting from the edges, to seal the filling completely. Create texture by dragging a fork lightly across the surface.
  10. Bake, Rest, and Serve: Bake for 25-30 minutes, or until the filling is bubbling robustly and the topping is golden brown. Allow the pie to rest for 10 minutes after removing it from the oven before serving.