Autumn Shepherd's Pie

Ingredients
2 pounds ground turkey
3 celery stalks, chopped
2 carrots, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 box chicken stock
1 bag frozen corn
1 bag cranberries
4 sweet potatoes
1 russet potato
1 pinch cinnamon
1 pinch allspice
1 cup skim milk
1/2 stick butter

Preheat oven to 350.
Peel potatoes and cut into large pieces.
Roast potatoes until tender.

Brown turkey, then remove from pan.

Cook celery, onions, and carrots.
Add 2 tbsp butter, then whisk in flour and cook for a few minutes, stirring constantly.
Add turkey back into pan.
Add stock and bring to a boil.
Lower heat and simmer 10 minutes.

When potatoes are tender, mash them in a bowl with 1/2 stick of butter and milk.
Mix in cinnamon and allspice.

Add turkey mixture to the bottom of casserole dish.
Mix together corn and cranberries, and add them on top of turkey mixture.
Add mashed potatoes and smooth over the top.

Bake for about a half hour, until top is brown.
Remove from oven and let sit for 10 minutes before serving.