Sweet Potato Shepherd's Pie

Sweet Potato Topping:

2 large sweet potatoes, diced (2 lbs. sweet )

2 tsp kosher salt

1 tsp black pepper

1 tablespoon butter

¼ tsp ground nutmeg

¼ tsp ground cinnamon

Turkey Filling:

1 ¼ lb ground turkey or beef

2 tablespoons extra virgin olive oil

1 large onion, diced

1 cup diced celery

1 cup diced carrots

1 tsp kosher salt

½ tsp black pepper

1 ½ cups chicken stock

2 tablespoons flour

¼ cup finely chopped fresh parsley

2 tablespoons chopped fresh sage

1 tsp dried thyme

For sweet potato topping: In a saucepan combine sweet potatoes, 1 tsp salt, and enough water to cover them.  Bring to boil.  Reduce heat and simmer 20 minutes, or until potatoes are tender.  Drain potatoes; return to warm pan.  Add butter, nutmeg, cinnamon,  1 tsp salt and pepper.  Using a potato masher, mash potatoes until smooth.  Set aside. 

Preheat oven to 400 degrees. 

For turkey filling: Heat  olive oil in a large skillet over medium-high heat.  Add ground turkey, 1 tsp salt, black pepper, and dried thyme.  Cook until no longer pink.  Add onions, carrots, and celery.  Cook, stirring occasionally, until vegetables are softened, about 10 minutes.  Add fresh parsley and sage.  Sprinkle flour over meat mixture, stirring until combined and flour is no longer visible.  Add chicken stock.  Simmer, stirring until thickened, about 5 minutes.  Remove from heat; place mixture in 2 ½ quart casserole; top with sweet potatoes and spread all over using a spoon.  Bake about 20-30 minutes, until hot.