Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon avocado oil (or other neutral flavored oil)
  • 1 pound ground turkey or leftover turkey meat (97% lean or better)
  • 1 white onion (diced)
  • 2 stalks celery (diced)
  • 2 medium carrots or parsnips (diced)
  • 4 ounces fresh mushrooms (sliced)
  • 1/2 cup frozen peas
  • 2 Tablespoons all-purpose flour
  • 8 oz chicken stock
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground thyme leaves
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt ((more if desired))
  • 1/4 teaspoon ground black pepper ((more if desired))
  • 2 cups prepared mashed sweet potatoes
  • finely chopped flat leaf parsley (for garnish)

Instruction

  • Lightly grease a 2-quart casserole dish with non-stick cooking spray.
  • Heat oven to 400 degrees F.
  • Place oil into a large, heavy bottomed pot, over medium high heat. Add ground turkey and cook for 2-3 minutes.
  • Add all vegetables and cook over medium heat for 7-8 minutes, or until turkey has browned and vegetables are tender.
  • Sprinkle flour over the turkey/vegetable mixture and stir to combine. Allow to cook for 1 minute, then slowly whisk in the chicken stock. Add all seasonings and bring mixture to a simmer. Cook for 5 minutes, then transfer mixture into prepared casserole dish.
  • Use a spatula or back of a spoon to spread sweet potatoes evenly over the turkey/vegetable mixture. Use the tines of a fork to create decorative ridges in the potatoes, if desired.
  • Bake at 400 F. for 20 minutes, or until potatoes are warmed through and lightly browned.
  • Remove from oven and sprinkle top with chopped parsley, if desired.