I started making this shepherd's pie about five years ago when I was trying to lighten up some of our family's favorite comfort foods. The traditional version uses ground lamb and regular potatoes, but I've found that ground turkey works beautifully here, and the sweet potato topping adds this wonderful natural sweetness that pairs perfectly with the savory filling. The key to making this dish shine is browning the turkey properly. Don't crowd the pan, and let it get some good color before you stir it. This creates those little caramelized bits that give the whole dish so much more flavor. I also like to add a splash of red wine if I have it open, though it's completely optional. The vegetables need to cook down until they're soft and sweet, which takes patience but it's worth it. What I love about this version is how the sweet potatoes create this gorgeous golden top when they bake. They're naturally creamy without needing any dairy, which keeps the dish completely kosher. I mash them with a little olive oil and some fresh herbs, usually thyme or rosemary from my garden. The texture contrast between the fluffy potatoes and the hearty filling underneath is perfect. This makes an excellent weeknight dinner because you can assemble it ahead of time and just pop it in the oven when you're ready. I often serve it with a simple green salad dressed with lemon vinaigrette, or some roasted Brussels sprouts. It's also wonderful for hosting because it feeds a crowd and looks impressive when you bring it to the table.