Servings: 4
Prep time: 20 min Cooking time: 40 min
Ingredients
Filling:
1 pound 93% ground turkey or 3/4 cup dry brown lentils (if making vegan* version)
1 tablespoon olive or avocado oil
1 small yellow onion, diced
1 cup white mushrooms, cleaned and destemmed, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
1 tablespoon tomato paste
1/2 teaspoon dried thyme or rosemary
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Sweet Potato Topping:
2 large sweet potatoes, peeled and cubed
1 tablespoon olive or avocado oil
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
Directions
Preheat oven to 375℉. Bake the sweet potatoes until fork tender, about 20 minutes.
In a 10-inch cast iron skillet over medium-high heat, add oil and sauté the turkey (or prepare lentils) for about 10 minutes.
Add the onion, mushrooms, and garlic. Continue cooking for about 5 minutes. Add peas and carrots, tomato paste, thyme, salt, and pepper.
To make the topping: Place the sweet potato with all of the topping ingredients in a food processor (or blender) and process until smooth.
Top the filling with the sweet potato mash. If you’re not using an oven-safe cast-iron skillet, transfer the filling to a casserole dish or 9×9-inch baking dish and top with the sweet potato mash.
Bake for 10 minutes. Remove from oven and serve.
Notes
If using lentils in place of meat, you may need to add more liquid to the filling, such as 1/4 cup water or vegetable broth.
To reheat if frozen: Remove from freezer and place in fridge the day before you serve it. Reheat in the oven set at 375℉ for 20-30 minutes. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot.
