Add potatoes to a large sauce pan and fill with water until just to the top of the potatoes. Bring to a boil and cook until fork tender. If using a lid, be sure to leave a vent on one side to let steam escape. Once cooked, drain potatoes and set aside with lid on to keep in the heat.

In a large iron skillet (or other oven safe pan), heat olive oil on medium heat. Add carrots, celery and onions and cook 2-3 minutes. Season lightly with salt and pepper.

Add ground chicken in the center of the pan and cook until lightly browned. Add minced garlic and a pinch of salt and pepper. Once cooked, stir vegetables back into meat mixture.

Add mushrooms to meat mixture along with the chicken stock, thyme, parsley, Worcestershire sauce, and tomato paste. Cook 2-3 minutes.

Stir in frozen peas and cook a few minutes.

When ready to make the mashed potatoes, add butter and begin stirring and mashing with a fork or potato masher. Slowly add almond milk 1 tbsp at a time until you get the creamy texture you like. You don’t want this to be too mushy. Stir in garlic powder. Season with salt and pepper to taste.

Place dollops of mashed sweet potatoes on the top of the meat mixture and then spread with a large spoon to create a layer to cover the top.

Bake at 375 degrees for 20 minutes or until potatoes are lightly golden brown. Optional: turn on broiler the last 2-3 minutes for crispier golden top.

Serve as is or with salad, corn bread or biscuits. I also love serving this with a side of ranch dressing and avocado. This will keep in the fridge in an airtight container up to 5 days for best flavor. Reheat as needed.