A delightful twist on the classic shepherd's pie, featuring shawarma-inspired spices and a creamy sweet potato topping.
Peel and chop the sweet potatoes into chunks.
Cut the sweet potatoes into similar-sized pieces for even cooking.
Boil the sweet potatoes in a pot of water until tender.
Test the potatoes with a fork; they should be soft and easy to mash.
Brown the ground turkey in a skillet over medium heat until fully cooked.
Break up the turkey into small pieces as it cooks for an even texture.
Add the chopped onion and spices to the skillet and cook until the onion is soft.
Stir frequently to prevent the spices from burning.
Pour in the beef broth and Worcestershire sauce, and simmer for 10 minutes.
Allow the mixture to reduce slightly for a richer flavor.
Stir in the frozen peas and remove from heat.
The peas will cook through from the residual heat.
Mash the cooked sweet potatoes with butter and milk until smooth.
Adjust the milk to achieve your desired consistency.
Spread the turkey mixture in a casserole dish and top with shredded cheddar cheese.
Spread the filling evenly for a uniform pie.
Spread the mashed sweet potatoes over the cheese layer, creating peaks with a fork.
The peaks will brown nicely in the oven, adding texture.
Bake the pie in a preheated oven at 400°F (200°C) until bubbling and golden brown, about 30 minutes.
Let the pie rest for a few minutes before serving to set the layers.
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