Ingredients
Scale
- 1 1/2 to 2 cups mashed sweet potatoes
- 1/2-pound turkey Italian sausage
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 1 cup frozen corn
- 1 cup frozen peas
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups chicken stock + 2 tablespoons
- 1/2 teaspoon thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 tablespoons vegetable stock
Instructions
- Preheat your oven to 350°F
- Add the olive oil to a large skillet over medium-high heat.
- When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
- Add the onion and carrots and cook for 5 minutes over medium heat.
- Add the seasonings, garlic, peas, and corn, and stir to combine.
- Cook for two minutes, and pour in two cups of the stock.
- Turn the heat back up to medium-high, and bring the mixture to a simmer.
- Simmer gently for about 10 minutes or until the liquid has reduced by half.
- In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
- Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
- Turn the heat down to medium, and continue to stir until the mixture has thickened.
- Remove the pan from the heat.
- Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
- Top with a 1/4 cup of Parmesan cheese.
- Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
- Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
- Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.
