Topping:

1. Start by cooking the sweet potatoes: peel and chop into small cubes, put in a large pot, cover with water, and put on stove over medium to high heat (can add a tsp of salt if you want).  Bring to a boil and then reduce to simmer, cover and allow to cook until potatoes are soft (20-30 minutes, you can test by sticking a fork in them).
2. Drain and mash with a potato masher.
3. Add pumpkin puree, milk, and chili powder and mash until combined.
4. Set aside until it is time to cover filling.

Filling:

1. In your cast iron- cook mushroom and onion with a little salt and pepper
2. Add turkey and all filling spices and cook over medium heat.
3. When turkey is almost done, add veggies.
4. Once turkey is fully cooked add tomato paste, coconut aminos, and bone broth.
5. Simmer about 5 minutes to allow flavors to combine and moisture to mostly cook off.
6. Flatten evenly in cast iron.
7. Once filling is done and evenly spread throughout the cast iron, spread topping over it.
8. Bake in oven at 350F until topping is golden brown – about 20 minutes.