Shepherd’s Pie with Ground Chicken & Sweet Potatoes

Ingredients:
For The Filing:
1lb Ground Chicken (you can also use ground beef)
2 Large Carrots, peeled and diced
1 Small Yellow Onion, diced
3 Celery Stalks, diced
2 tbsp. Olive oil
½ Cup Chicken Bone Broth, plus more if needed
1 tsp. Dried Mustard
½ tsp. Aleppo Pepper
½ tsp. Sumac
Salt & Pepper to taste

For the Mash:
2 Medium Sweet Potatoes
Salt & Pepper
2 tbsp. Ghee
Almond Milk

Instructions:
For The Filling:

1. Heat oil in a large sauté pan over medium heat
2. Add carrots, onions, and celery, and cook until translucent
3. Add in the ground chicken and cook until browned
4. Add in the broth, dried mustard, Aleppo pepper, sumac, and stir to combine
5. Season with Salt & Pepper To taste
6. Simmer until most of the liquid has evaporated

 For Mash:

1. Preheat oven to 400°F
2. Line a baking sheet with aluminum foil
3. Pierce sweet potatoes several time with a fork 
4. Bake for 45-60 minutes
5. Remove from the oven and set aside to cool
6. When cool enough to handle, cut in half and remove skins
7. Put in food processor & process until smooth
8. Add to a pan on the stove over low heat and add butter and a splash of almond milk
9. Season with salt & pepper to taste

Assembly:

1. Scoop your ground chicken mixture into 4 medium ramekins
2. Top with sweet potatoes*
3. Place under the broiler for 6-7 minutes, until sweet potatoes are slightly brown

*If you want to create the design I have here, I used an open star decorating tip and frosting bag