Smoked Turkey and Sweet Potato Shepherd's Pie with Rosemary

1.Preheat your oven to 200°C (400°F). Lightly grease a 9x13 inch baking dish or an equivalent 3-quart casserole dish.

2.Prepare the sweet potato topping: Place the cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain thoroughly.

3.Return the drained sweet potatoes to the pot. Add the butter, heavy cream, chopped rosemary, salt, and pepper. Mash until smooth and creamy. Set aside.

4.Prepare the filling: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables begin to soften.

5.Add the minced garlic and cook for 1 minute more until fragrant.

6.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

7.Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring until the gravy thickens slightly (about 3-5 minutes).

8.Stir in the red wine (if using), Worcestershire sauce, dried thyme, salt, and pepper. Taste and adjust seasoning as needed.

9.Fold in the shredded smoked turkey, frozen peas, and frozen corn. Cook for 2 minutes until heated through.

10.Pour the turkey filling evenly into the prepared baking dish.

11.Carefully spoon the mashed sweet potato topping over the filling. Spread gently with a spatula or the back of a spoon, ensuring the filling is completely covered. Create decorative peaks or swirls with a fork for texture.

12.Bake for 25-30 minutes, or until the filling is bubbling around the edges and the sweet potato topping is lightly golden brown.

13.Remove from the oven and let it rest for 10 minutes before serving. Garnish with fresh chopped parsley.