Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, diced (approx. 1 cup, 150g)
  • 2 celery stalks, diced (approx. ½ cup, 75g)
  • 1 lb ground turkey (450g)
  • 1 tsp dried thyme (5 ml)
  • ½ tsp dried rosemary (2.5 ml)
  • 1 cup frozen peas (150g)
  • 1 cup frozen corn (150g)
  • 1 cup chicken broth (240 ml)
  • 2 tbsp all-purpose flour (20g)
  • 1 tbsp tomato paste (15g)
  • Salt and pepper to taste
  • 2 lbs sweet potatoes, peeled and cubed (900g)
  • ¼ cup milk (60 ml)
  • 2 tbsp butter, unsalted (30g)
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

Instructions:

  1. Prepare the Sweet Potato Mash: Boil sweet potatoes until tender. Drain and mash with milk, butter, salt, pepper, and nutmeg (if using). Set aside.
  2. Sauté the Vegetables: Heat olive oil in a large skillet. Add onion, carrots, and celery and sauté until softened.
  3. Brown the Turkey: Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  4. Add Flavor: Stir in thyme, rosemary, salt, and pepper.
  5. Make the Sauce: Stir in flour and tomato paste. Cook for 1 minute. Gradually add chicken broth, stirring until thickened.
  6. Incorporate Vegetables: Stir in frozen peas and corn.
  7. Assemble the Pie: Pour the turkey mixture into the baking dish. Top evenly with the sweet potato mash.
  8. Bake: 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. Rest: Let the pie rest for 10 minutes before serving.