Sweet Potato and Turkey Cottage Pie

Ingredients 0/21

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a deep 2-quart casserole dish. Put the sweet potato, russet potato, and carrot each into their own pots, cover with water, and bring them to a boil over medium heat. Let them cook until you can easily poke them with a fork, about 5 to 7 minutes. Drain the carrots and set them aside.

Step 2

Mash the sweet potato and russet potato together in a large bowl. Add the egg substitute and sour cream, then beat everything with an electric mixer until the potatoes are smooth and fluffy—this should take around 2 minutes. Season with salt and pepper, then set the mash aside.

Step 3

Heat some oil in a big skillet over medium heat and brown the turkey for 4 to 5 minutes. Toss in the onion, celery, garlic, thyme, and poultry seasoning, and cook until the turkey is no longer pink. Turn the heat up to medium-high and pour in the chicken stock. In a small bowl, whisk together the hot milk and flour until smooth, then stir this into the boiling stock. Keep stirring until the mixture thickens, then take it off the heat and mix in Worcestershire sauce and browning sauce.

Step 4

Spread the turkey mixture evenly in the bottom of your casserole dish. Sprinkle the stuffing mix over it, then layer the carrots, peas, and corn on top. Season everything with a bit of thyme, salt, and pepper. Finally, spoon the mashed potatoes over the veggies, smoothing it out to cover the edges, and sprinkle a little nutmeg on top.

Step 5

Pop the dish into the oven and bake for about 35 minutes, until the top is lightly browned. Let it rest for half an hour before serving so the flavors can settle.