Preheat oven to 400°F.

For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper, to taste.

For the filling: In a large skillet brown the ground turkey about 5 minutes; season with 1 teaspoon salt and pepper. When cooked, set aside on a plate.

Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add the flour and pepper and mix well.

Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer covered on low about 5-10 minutes, until thickened. Taste for salt and adjust as needed.

Spread the meat mixture in the bottom of a 9 x 12 baking dish.

Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point).

Bake 30 to 35 minutes or until potatoes turn golden and the filling is heated through. Add more time, if cooking from refrigerator.

Remove from oven and let it cool 10 minutes before serving.