In a large pot, bring 5 cups of water to boil. Prepare the sweet and red potatoes. Once water boiling, add the cut potato pieces into water. Reduce heat and simmer for about 25 minutes until potatoes are soft.
Meanwhile, preheat oven to 400. In a large skillet, add 1 teaspoon of the olive oil over medium heat. Brown turkey and add to a plate on the side. In the same large skillet, add the remaining olive oil and add the onion and carrots. Cook for 4 to 5 minutes until carrots are slightly tender over medium heat. Add peas and corn and cook until warm. Remove from heat. Return ground beef to vegetable mixture. Add zucchini, squash, tomatoes, garlic, 1 tsp salt, and Italian seasoning. Mix well.
Since I'm thinking about YOU and your future dinners, this will actually provide you enough to make 2 casseroles (one for dinner tonight AND one to freeze for later use). In two 9x3x13, spread turkey mixture evenly on the bottom.
Your potatoes should be getting soft at this point. Drain the potatoes well and return them back to the pot and then mash them good. Add 1/2 tsp salt, pepper, and parsley. Mix well.
Scoop the potato mixture evenly over the top of the turkey mixture. Use a spoon to smooth the top. Wrap one dish tightly with clear wrap or apply airtight lid before freezing. For the dish you're enjoying for dinner, bake uncovered for 25 minutes until top slightly brown. Sprinkle cheese on top and return to oven for another 5 minutes until cheese has melted. Serve warm.
