Sweet Potato Shepherd's Pie
These individual pies can be decorated like Jack O' lanterns with green peppers cut into eyes, nose and mouth. 
For classic shepherd's pie, just substitute the sweet potatoes for regular russet potatoes.
(Serves 4)

Ingredients:
1 pound lean ground beef or turkey
1 medium onion, chopped
splash Worcestershire sauce
1/2 cup canned beef stock
1 tablespoon tomato paste
2 cups frozen mixed peas and carrots, defrosted
Salt and pepper

Smashed potatoes:
3 - 4 large sweet potatoes, peeled and cut into chunks
3 tablespoons butter
1/2 cup half and half or whole milk
salt and pepper
2 ounces Cheddar cheese, grated

4 (4 inch) pot pie dishes

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Prepare meat filling: Cook the ground beef or turkey and onions in a pan for 10 minutes until the onions
   are golden and the meat has lost its pink color.

3. Stir in the Worcestershire sauce, the beef stock and tomato paste, then cover and simmer for 10 minutes until the meat is cooked through.  Mix in the peas and carrots. Season with salt and pepper to taste.

4. Divide mixture between the baking dishes. Set aside.

5. Prepare sweet potato topping:   Put cut sweet potatoes in a large pot, add cold water so it just covers
   the potatoes.
6. Bring to the boil, reduce heat to medium, cover and cook until tender, about 15 minutes.
7. Drain and return to the pot to dry any remaining water. Remove from heat.
8. Heat the half and half (or milk) and butter in a small pan. Watch it carefully and remove from heat when the butter has melted.
9. Mash the potatoes using a masher or a fork.  Add the warmed cream and butter slowly and mix with a wooden spoon until smooth and creamy. More cream or milk may be added if you like.  Add salt and
   pepper to taste.
10. Top each dish evenly with the smashed potatoes and sprinkle with cheese. 
11. Bake in oven for 15 -20 minutes.