Cook lamb, much like you would ground turkey or beef, until brown. Saute vegetables on medium heat for 10-15 minutes or until golden brown. Combine vegetables and lamb, add in gluten-free flour to thicken the mixture. Preheat oven to 400 degrees. While veggies are sauteing, boil sweet potatoes. Drain and mash with 2 T of butter (feel free to add almond/soy or other non-dairy milk, although you don’t want potatoes to be creamy, more on the lumpy side). In a 9×13 pan, pour lamb and vegetable mixture into bottom of pan. Then, layer sweet potatoes on top, using a fork to create an even, smooth layer. Bake for 30-45 minutes, until potatoes are crispy on top.

Happy Eating!
xoHeather

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