Ingredients:

  • 4 large sweet potatoes (approx. 2.5 lbs), peeled and cut into 1-inch chunks
  • 4 Tbsp unsalted butter, cut into pieces
  • ¼ cup whole milk or half-and-half, warmed slightly
  • 1 tsp brown sugar (optional)
  • Salt and black pepper, to taste
  • 2 Tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 lbs ground turkey (93% lean recommended)
  • 2 Tbsp all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ½ cup frozen peas
  • ½ cup frozen sweetcorn

Instructions:

  1. Prepare the sweet potato topping: Place the peeled and chopped sweet potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, reduce heat, and simmer vigorously for 15–20 minutes, or until fork-tender.
  2. Drain the potatoes completely. Return them to the hot saucepan over very low heat for 1 minute to remove excess moisture. Remove from heat.
  3. Finish the mash: Add the butter, warm milk, brown sugar (if using), salt, and pepper. Mash until perfectly smooth and creamy. Set aside, covered, keeping the mash warm.
  4. Create the turkey filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables have softened and the onion is translucent.
  5. Push the vegetables to one side and add the ground turkey to the skillet. Break it up with a spoon. Cook for 5–7 minutes until the turkey is fully browned and drain any excess liquid or fat.
  6. Build the gravy base: Sprinkle the all-purpose flour over the turkey and vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  7. Simmer and season: Slowly pour in the chicken stock while stirring to prevent lumps. Add the Worcestershire sauce, dried thyme, and dried sage. Bring to a simmer, then reduce heat and cook for 5 minutes until the gravy has thickened significantly.
  8. Add final vegetables: Stir in the frozen peas and sweetcorn. Check the seasoning and adjust salt and pepper. The filling should be flavorful and slightly wet, but not watery.
  9. Assembly and Baking: Preheat the oven to 400°F (200°C). If not using an oven-safe skillet, transfer the turkey filling to a 9x13 inch casserole dish.
  10. Top the pie: Spoon the sweet potato mash evenly over the top of the turkey filling, spreading it carefully to cover all the edges and seal the pie. Use the back of a fork to create ridges for texture.
  11. Bake the pie for 25–30 minutes until the filling is bubbling hot around the edges and the sweet potato topping is deep golden brown.
  12. Rest and Serve: Remove from the oven and let the pie rest for 10 minutes before serving. This allows the gravy to set properly.