Instructions:
- Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork. Rub with oil, salt, and pepper. Bake directly on the baking sheet for 35–45 minutes until completely tender when pierced.
- While potatoes bake, melt butter in a large oven-safe skillet over medium heat. Add onion, carrots, and celery. Cook gently for 8–10 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
- Push vegetables to one side of the skillet. Add ground turkey and break it up with a spoon. Cook until fully browned. Drain off any excess liquid/fat.
- Sprinkle flour over the turkey/vegetable mix. Stir constantly for 1 minute to cook out the raw flour taste. Stir in tomato paste.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce slightly (about 1 minute). Gradually whisk in the stock, ensuring no lumps remain. Stir in Worcestershire sauce, thyme, and rosemary.
- Bring the mixture to a gentle simmer. Cook, stirring occasionally, for 8–10 minutes until the sauce has visibly thickened to a rich gravy consistency. Taste and adjust seasoning. Stir in frozen peas just before assembly.
- Remove baked sweet potatoes from the oven. Slice lengthwise, being careful not to cut all the way through. Scoop out most of the soft interior flesh into a small bowl, leaving a sturdy 1/2-inch border inside the skins.
- Spoon the turkey filling generously into the hollowed-out sweet potato skins, mounding it slightly over the top. If using, sprinkle the tops evenly with shredded cheddar cheese.
- Return the loaded sweet potatoes to the oven. Bake for an additional 12–15 minutes, or until the filling is bubbling hot and the cheese (if used) is melted and golden.
- Garnish with fresh parsley and serve the Golden Crown Turkey Shepherd’s Pie Loaded Sweet Potatoes immediately.