Ingredients
For the sweet potato topping
- 3 sweet potatoes (peeled and cubed)
- 1/4 cup milk
- 2 tablespoons butter
- salt and pepper (to taste)
- 1/2 cup shredded cheddar cheese
For the filling
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 onion (diced)
- 2 carrots (diced)
- 1 cup peas
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- salt and pepper (to taste)
Instructions
- Boil the sweet potatoes. Add the peeled, cubed sweet potatoes to a pot of salted water and boil until fork-tender, about 15 minutes. Drain, then mash with the milk and butter and season with salt and pepper.
- Cook the filling. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, and carrots and cook, breaking up the turkey, until browned and the vegetables soften, about 8 minutes.
- Season. Stir in the peas, chicken broth, tomato paste, thyme, salt, and pepper. Simmer for about 5 minutes, until slightly thickened.
- Assemble. Transfer the filling to a baking dish. Spread the mashed sweet potatoes evenly over the top and sprinkle with the cheddar.
- Bake. Bake at 375 degrees F for 25 to 30 minutes, until hot and bubbly and the cheese is melted. Let rest a few minutes before serving.
Notes
- Use 93/7 ground turkey for the best balance of flavor and leanness, or swap in ground beef, chicken, or lentils.
- For extra-smooth mashed sweet potatoes, use a potato masher or ricer and warm the milk first.
- Make-ahead: assemble the whole pie, cover, and refrigerate up to 2 days, then bake (add a few extra minutes since it starts cold).
- It also freezes well for up to 3 months. Add a splash more broth to the filling if you like it saucier.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 22gFat: 14g