5 medium sweet potatoes

2 tablespoons oil

2 lbs ground turkey or chicken

2 teaspoons salt

1/3 cup flour

1 tablespooncurry powder

1 can (14- to 14 1/2oz) chicken broth

1 1/2 lbs carrots, peeled and chopped

1 medium onion, chopped

1 tablespoon minced ginger

1 package (10 oz) frozen peas

1 cup 2% milk, warmed

2 tablespoonsbutter

Pierce potatoes with fork. Cook in microwave on for 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.

In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add turkey; sprinkle with 1/2 teaspoon salt cooking 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.

Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2- to 3-quart glass or ceramic baking dishes and spread evenly.

Wipe skillet dry. To same skillet, add remaining 1 tablespoon oil and heat on medium until hot. Add carrots and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.

When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.

At this point you can freeze or bake.

Preheat oven to 375 - Bake shepherd's pie, uncovered, 35 to 40 minutes or until top is browned.

To thaw - At least 24 hours but no more than 2 days before reheating, place your frozen casserole in the refrigerator to thaw.

To reheat - Conventional oven: Heat, loosely covered, at 375 for 45 minutes; or until warmed throughout casseroles.