I made a large quantity of sweet potato soufle and garlic mashed potato for Thanksgiving this year with this dish in mind for leftovers. I made it in individual serving cassarole dishes but it could easily be done in a large baking dish like a more traditional shepherd's pie.

Be sure to use broiler safe baking dishes if you want to use the broiler to crisp the potato crust on top of the dish.

This is a slight modification of a recipe we used to get almost every week growing up on the farm. It did not cost much and it could be easily stretched by adding more grain to the filling. Now that we are getting a couple of heads of cabbage a week from our C.S.A. shares I am making this dish a lot and freezing most of the cabbage rolls for later.