Place sweet potatoes and water in a large microwaveable bowl. Cover and microwave on high for 18–20 minutes or until tender. (Or cook the sweet potatoes in a medium saucepan on top of the stove for 20 minutes over high flame.) Drain well. Add oil, salt, and pepper, and mash until very smooth. Set aside.

Preheat oven to 350°F. Spray a 9- x 13-inch baking dish with nonstick spray.

In a food processor using the steel blade, process onions, carrots, and garlic until finely chopped, about six to eight seconds.

Heat oil in a large pot on medium flame. Sauté onions, carrots, and garlic for two to three minutes or until soft. Add ground chicken and brown for six to eight minutes, stirring often.

Remove from heat. Add salt, pepper, basil, oregano, egg or egg whites, ketchup, and matzoh meal; mix well.

Spread meat mixture evenly in prepared baking dish. Top with sweet potato mixture and sprinkle with paprika. (If desired, the Shepherd’s Pie can be prepared in advance up to this point and refrigerated overnight.)

Bake uncovered for 50–60 minutes or until golden. Cut into squares and serve.