1 cup (250 mL) fresh or frozen peas (if using frozen, do not thaw)
2 Tbsp (30 mL) tomato paste
1/4 cup (60 mL) BBQ sauce or ketchup
1/4 cup (60 mL) all purpose flour
1 cup (250 mL) chicken stock
to taste salt and pepper
Pre-heat oven to 375ºF (190ºC). Lightly oil a 13" x 9" baking dish. Prick each potato several times with a fork and microwave no more than three at a time until tender (approximately 4 minutes for each potato). Remove skins and place potatoes in a large bowl. Add remaining topping ingredients and mash well. Set aside.
In a large skillet, on medium-high, heat oil. Saute onions until transparent, add garlic and saute for 30 more seconds. Add carrots, mushroom, peas and cooked turkey. Saute for two minutes. Add tomato paste and BBQ sauce. Add flour and blend well. Add chicken stock. Continue cooking until mixture starts to thicken, approximately 5 minutes. Remove from heat.
Turn turkey mixture out into baking dish and spread evenly. Top the turkey with sweet potato, spreading evenly to cover the entire dish. Bake uncovered for 20 minutes or until ingredients start to bubble up the sides, and the top starts to brown. Make ahead and freeze.
Perfect for turkey leftovers!
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