Chef Diana’s Sweet and Savory Shepherd’s - Serves 6-8

Ingredients:
3 lbs. Yukon gold potatoes (cooked and mashed your favorite way, reserving 1 potato to cube)
3 sweet potatoes (cooked, seasoned and mashed)
1 large Spanish onion – chopped
2 lbs. lean ground turkey
½ cup frozen peas
1 cup shredded carrots
1 teaspoon cumin
tablespoon Worcestershire sauce
4 oz. tomato paste
½ cup chicken stock
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Sautee chopped onion in 1 tablespoon olive oil until translucent. Add ground turkey, carrots, 1 cubed potato-uncooked, seasoning, tomato paste and chicken stock. When ingredients appear to be nearing doneness, add frozen peas, stirring all ingredients until fully incorporated and cooked through. Salt and Pepper as needed.

Spoon the mixture into a large casserole dish or individual casserole serving dishes. Top the entire casserole with a layer of mashed potatoes, either in a rustic method or with a pastry bag and large shell decorating tip. Garnish edges with mashed sweet potatoes and sprinkle the entire top with dried or fresh parsley. Bake for 20-25 minutes.

Note: Shepherd’s Pie can be assembled ahead and refrigerated however allow for additional oven heating time.