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1
Preheat the oven to 375 degrees F. Lightly grease a 9-by-13-inch baking dish.
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2
Add the sweet potatoes to a large saucepan and cover with cold water.
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3
Sprinkle with salt.
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4
Simmer until the potatoes are tender, about 20 minutes.
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5
Heat a large skillet over medium-high heat.
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6
Add 2 tablespoons of the butter.
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7
Once melted, add the carrots, celery, onions and parsnips and saute until tender, about 6 minutes.
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8
Stir in the thyme and rosemary, and then add the ground turkey.
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9
Cook, while stirring, until the turkey is brown and crumbly, about 8 more minutes.
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10
Add the tomato paste, flour and Worcestershire and stir until well mixed.
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11
Stir in the chicken broth, bring to a simmer on medium heat and cook, about 5 minutes.
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12
It should look thick and sauce-like.
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13
Meanwhile, drain the sweet potatoes and add them to a large bowl.
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14
Combine the potatoes with the cream cheese, remaining 2 tablespoons of butter and sprinkle with salt and pepper.
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15
Pour the egg into a small bowl and whisk in a little of the hot potatoes to temper, and then pour the egg mixture into the bowl.
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16
Beat at medium speed with a mixer until well combined.
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17
Stir the peas into the turkey mixture.
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18
Pour the turkey mixture into the prepared baking dish.
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19
Spread the sweet potato mixture over the top, using your spoon to make some pretty texture on the top.
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20
Bake until lightly browned, about 35 minutes.
