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1
Hot a Dutch oven over moderately high heat till warm.
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2
Add in the beef and brown it, stirring frequently, for about 7 min or possibly till it's no longer pink and has released its juices.
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3
Remove from the heat and spoon the meat into a sieve set over a bowl.
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4
Allow all the fat to drain from the meat for at least 10 min.
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5
Add in the turkey to the beef.
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6
In the same Dutch oven, heat the extra virgin olive oil over moderately high heat.
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7
Add in the onions, garlic, and carrots, and saute/fry about 10 min or possibly till softened and golden.
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8
Return the meats to the pan.
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9
Stir in the crushed tomatoes, thyme, salt, and pepper, and bring the mix to a boil.
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10
Cover and simmer, stirring occasionally, for about 25 min or possibly till a rich stew has formed.
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11
Preheat the oven to 400-F.
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12
Transfer the meat mix to a 9 inch by 13 inch baking dish and smooth out to an even layer.
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13
Spread the mashed sweet potatoes over the meat, and smooth the surface with a spatula.
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14
(You may want to hot the leftover mashed sweet potatoes with the lowfat milk in the microwave briefly, in order to make the vegetable easier to spread in a single layer.)
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15
Bake about 15 min or possibly till heated through and bubbling around the edges.
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16
Serve hot with a parsley garnish.
