Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 1 pound ground turkey (450g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/2 teaspoon dried sage (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 tablespoons all-purpose flour (30 ml / 25g)
  • 1 cup low-sodium chicken broth (240 ml)
  • 1/2 cup frozen peas (75g)
  • 1/2 cup frozen corn (75g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 3 large sweet potatoes, peeled and cubed (approx. 3 pounds / 1.36kg)
  • 1/4 cup milk (60 ml) (or unsweetened almond milk)
  • 2 tablespoons butter, unsalted (30g) (or olive oil)
  • 1/4 teaspoon ground cinnamon (1.25 ml)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • Salt and pepper to taste

Instructions:

  1. Boil sweet potatoes until tender. Drain well. Mash with milk, butter, cinnamon, and nutmeg. Season with salt and pepper. Set aside.
  2. Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened.
  3. Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in thyme, rosemary, sage, salt, and pepper. Sprinkle with flour and cook for 1 minute, stirring constantly.
  5. Gradually pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in Worcestershire sauce. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
  6. Stir in frozen peas and corn. Cook for 2-3 minutes until heated through.
  7. Pour the turkey filling into the prepared baking dish. Spread the sweet potato topping evenly over the filling.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  9. Let the pie rest for 5-10 minutes before serving.