A delicious twist on the classic shepherd's pie, featuring sweet potatoes and a medley of vegetables for a comforting and nutritious meal.
Preheat your oven to 180°C (350°F).
Ensure your oven is fully preheated for even cooking.
Peel and chop the sweet potatoes into chunks. Boil them in a large saucepan of water until tender, about 15 minutes.
Cut the sweet potatoes into even pieces for uniform cooking.
Heat a frying pan over medium heat and add a drizzle of oil. Sauté the chopped onion until softened, about 5 minutes.
Stir frequently to prevent the onion from burning.
Add the ground turkey to the pan and cook until browned, breaking it up with a wooden spoon, about 7 minutes.
Ensure the turkey is evenly browned for the best flavor.
Stir in the tomato paste and gravy powder, mixing well. Gradually add 2/3 cup of water, stirring to combine.
Adding water helps create a sauce for the filling.
Add the chopped carrots and zucchini to the pan. Cover and simmer on low heat for 10 minutes, stirring occasionally.
Cut the vegetables into small pieces for quicker cooking.
Stir in the peas and cook for an additional 2 minutes.
Frozen peas cook quickly, so add them last.
Drain the sweet potatoes and mash them with the milk, salt, and pepper until smooth.
Use a potato masher or fork for a rustic texture.
Transfer the turkey mixture to an ovenproof dish. Spread the mashed sweet potatoes over the top and rough up the surface with a fork.
Roughing up the surface helps it brown nicely in the oven.
Bake in the preheated oven for 25 minutes or until the top is golden brown.
Check the pie towards the end of baking to avoid over-browning.
Serve the pie hot and enjoy your hearty meal.
Pair with a fresh salad for a complete meal.
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