Turkey Shepherd's Pie with Sweet Potato Crust

Methods/Steps

1. Preheat the oven to 425 degrees and spray a large pie dish with non-stick spray.

2. Place the sweet potatoes in a large saucepan and add cold salted water to cover them. Bring the water to a boil over medium heat. Cook the sweet potatoes, partially covered, until they are are tender, about 10 minutes.

3. While the sweet potatoes are cooking, heat a large skillet over medium-high heat. Add the oil, then the onion, carrot, and celery, and cook, stirring, until the vegetables begin to soften, about 5 minutes. Reduce the heat to medium, stir in the turkey, garlic, and flour, and season with salt and pepper. Cook, stirring, until the turkey is browned, about 5 minutes. Add the dissolved Glace de Volaille Gold® and the Worcestireshire sauce, scraping up any browned bits with a wooden spoon. Bring the mixture to a simmer and cook, stirring occasionally, until the stock is the consistency of gravy, about 5 minutes.

4. Stir in the peas. Taste the gravy and season as needed with salt and pepper.

5. When the sweet potatoes are done cooking, drain them in a sieve and then return them to the pan. Add the butter and some of the milk and mash until the potatoes are relatively smooth, adding more milk as needed. Season the sweet potatoes with salt and pepper. Stir in the egg.

6. Transfer the turkey and vegetable mixture, along with all of the gravy, to the pie dish. Spread the sweet potatoes on top and set the dish on a baking sheet. Bake the pie until the sweet potatoes and filling are heated through and the top is golden brown, about 25-30 minutes.