Marbled Shepherd's Pie

Ingredients:

• 1.8 kg Russet Burbank potatoes (about 3 medium tubers), peeled and cut into 2 cm pieces.
• 1.8 kg sweet potatoes (about 4 medium tubers), peeled and cut into 2 cm pieces.
• 1 cup milk (1%)
• 110 g unsalted butter
• 4 strips smoked bacon (about 110 g), diced
• 1.8 kg of ground turkey, 7% fat
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 cloves garlic, finely chopped
• 2 cups of unsalted chicken broth
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tsp poultry seasoning
• 2 teaspoons fresh thyme
• 1.5 tsp Hungarian paprika
• 1 cup frozen corn, thawed
• 1 cup frozen green peas, thawed

Preparation:

1. Place the potatoes in a large saucepan, cover with water, and season with salt. Place the sweet potatoes in another large saucepan, cover with water, and season with salt. Bring both saucepans to a boil and simmer until tender, 15-20 minutes. Drain.
2. Place the potatoes in the bowl of a stand mixer fitted with a whisk attachment. Add the milk and 4 tablespoons of butter and beat on medium-low speed until smooth, 2-3 minutes. Season with salt and pepper to taste. Transfer to a medium bowl and set aside.
3. Place the sweet potatoes in the same bowl and attach the paddle attachment to your mixer. Add the remaining 4 tablespoons butter and beat on medium-low speed, scraping down the sides of the bowl, until smooth, 2-3 minutes. Season with salt and pepper to taste. Set aside.
4. Preheat oven to 190°C.
5. In a 12-inch cast iron skillet with high sides, cook the bacon over medium heat, stirring frequently, until crisp, 10-12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the rendered fat in the skillet. Add the ground turkey to the same skillet and cook, breaking up any lumps with a wooden spoon, until cooked through, 6-8 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer the turkey to a bowl and set aside.
6. Add the onion to the fat in the skillet and cook over medium heat, stirring occasionally, until lightly browned and the liquid in the skillet has almost completely evaporated, 7-8 minutes. Add the carrots and garlic and stir. Cook, stirring occasionally, until the carrots are tender, 5-7 minutes.
7. Add the chicken broth, tomato paste, Worcestershire sauce, poultry seasoning, thyme, and paprika to the pan and cook for another 2 minutes. Add the turkey, bring to a simmer, and cook until the liquid has evaporated and thickened, another 12-15 minutes. Season with salt and pepper to taste. Add the fried bacon, corn, and green peas and stir.
8. Spoon alternate mashed potatoes and sweet potato mixtures over the meat mixture, tossing them to create a marbled pattern. Place the skillet on a baking sheet and bake until the filling is bubbling and the mashed potatoes are golden brown, 35 to 40 minutes.