Cooking Instructions
Prep time: 25 minutes
Cook time: 35 minutes
Servings: 4
Ingredients:
The Sweet Potato Topping
- 3 large sweet potatoes, peeled and chopped
- 2 tbsp unsalted butter
- 2 tbsp milk or heavy cream
- A pinch of ground nutmeg, salt, and pepper
The Savory Jaindl Filling
- 1.5 lbs Jaindl Ground Turkey
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour, to thicken the gravy
- 1.5 cups low-sodium chicken or turkey broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1.5 cups frozen peas and carrots
Directions:
- Boil the sweet potato chunks in salted water until fork-tender. Drain, then mash with the butter, milk, nutmeg, salt, and pepper until smooth. Set aside.
- While the potatoes cook, heat oil in a large skillet over medium-high heat. Add the Jaindl ground turkey and onion, cooking until the turkey is browned and the onion is soft. Stir in the garlic and cook for 1 more minute.
- Stir in the tomato paste and flour. Add the chicken broth, Worcestershire sauce, and thyme, then simmer until slightly thickened. Stir in the peas and carrots.
- Spread the turkey mixture in an oven-safe skillet or baking dish. Top with the mashed sweet potatoes and smooth into an even layer. Bake at 400°F for 20 minutes, until bubbly and lightly golden.
