Ingredients:

  • % Milk, warmed slightly
  • % lean recommended)

Instructions:

  1. Prepare the Sweet Potato Topping: Place chopped sweet potatoes in a large saucepan, cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes).
  2. Thoroughly drain the potatoes. Return them to the dry pan over low heat for 1 minute to evaporate excess moisture. Remove from heat.
  3. Mash the potatoes thoroughly, incorporating the cold butter, warm milk, 1 tsp salt, and 1/2 tsp pepper until smooth and fluffy. Set aside.
  4. Create the Savoury Filling: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 7 minutes. Add garlic; cook for 1 minute until fragrant.
  5. Push the vegetables to one side. Add the ground turkey, break it up, and cook until browned through. Drain off any excess fat.
  6. Stir in the tomato paste, fresh thyme, fresh sage, and Worcestershire sauce. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute.
  7. If using wine, pour it in and scrape up any browned bits from the bottom of the pan, letting it reduce slightly. Slowly whisk in the broth until smooth.
  8. Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce has thickened nicely (about 8–10 minutes). Taste and adjust seasoning with salt and pepper.
  9. Stir in the frozen peas. Transfer the entire filling mixture to a prepared 9x13 inch baking dish.
  10. Assemble and Bake: Spoon the sweet potato mash evenly over the turkey filling. Use a fork to create decorative peaks across the surface. Dust lightly with smoked paprika, if desired.
  11. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the filling is bubbling and the topping is lightly golden brown.
  12. Let the pie rest for 10 minutes before serving to allow the filling to set.