Step 1

Place the potatoes in a medium saucepan, cover with water, 1 tablespoon of salt as you would pasta water, and bring to a boil for about 16 to 18 minutes, or until tender.

Step 2

Drain, and return to saucepan, add 1/4 teaspoon salt, sour cream and mash with a potato masher, keep covered.

Step 3

Preheat oven to 375F with a rack in the center.

Step 4

Heat a large skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.

Step 5

Add the celery and cook until the vegetables are soft, about 4 to 5 minutes.

Step 6

Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/4 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 8 to 10 minutes, stirring until the flavors meld.

Step 7

Meanwhile combine 2/3 cup turkey broth with the corn starch and mix well to dissolve. Add to the turkey and cook over medium-low heat, stirring until thickened, about 3 to 4 minutes.

Step 8

Remove from heat and transfer to an oven safe, deep 9 x 9-inch baking dish or deep round pie dish. Or make them in 4 individual broiler-safe 8 ounce ramekins.

Step 9

Place the mashed sweet potatoes over the turkey filling.

Step 10

Bake on a sheet pan 20 minutes, until heated through then finish under a broiler 2-3 minutes for extra color.