Directions

1. Cook potatoes, sweet potatoes and garlic in a large saucepan of boiling water, until tender. Drain well. Mash with hot milk and season with salt and pepper.
2. Meanwhile, place turkey in a food pro­ces­sor and chop until fine.
3. Heat oil in a large, deep nonstick skillet, on medium heat . Add onion and carrot and cook gently for 5 to 8 minutes, or until tender. Add peas and turkey to the skillet, and heat thoroughly. Add tomato sauce and ketch­up, then bring to a boil. Stir in Worces­ter­shire, soy and hot-pepper sauces.
4. Place turkey mixture in a lightly oiled 8-­inch (1.5-L) square baking dish. Spread with mashed potatoes. Place on a large baking sheet and bake in a preheated 350°F (180°C) oven for 30 to 40 min­utes, or until very hot and crusty on top.

Bonnie says: This dish is a great way to use leftovers. Make the topping with pota­toes, sweet potatoes or a combination—you’ll need about 4 cups (1 L). You can use diced leftover cooked vegetables in the turkey mixture. Leftover roast chicken, beef or lamb work well, too.

If you prefer a chunky filling, do not grind turkey in a food processor.