Place the chopped sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for about 10 minutes until they are tender.

Drain the sweet potatoes and mash them with the Italian seasoning, salt, and pepper until smooth.

Preheat the oven to 375°F. In a large nonstick pan over medium-high heat, warm the olive oil. Sauté the diced onion for 3-4 minutes until soft. Add the minced garlic and cook for about 1 minute. Add the ground turkey, breaking it apart as it cooks until browned.

Stir in the tomato paste, Worcestershire sauce, dried oregano, smoked paprika, salt, and pepper, then pour in the chicken or beef broth. Let the mixture simmer for a few minutes until the liquid reduces slightly. Stir in the frozen peas and corn.

Spread the meat mixture evenly into a 2-quart baking dish. Top with the mashed sweet potatoes, ensuring the filling is completely covered. Bake in the oven for 25-30 minutes until the potato topping starts to brown.

Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with parsley.