shepherd's pie (lamb + sweet potato)

Serves 4

Poppy cooks...

1. Saute
   onion, finely diced in
   olive oil until translucent.
   
   
2. Add
   2 garlic cloves, minced,
   2 bay leaves,
   2 carrots, finely diced and
   4 celery stalks, finely diced; cooking until soft.
   
   
3. Add
   2 tablespoon tomato paste; cooking for 5 minutes.
   
   
4. Add
   600g lamb mince (you can also use turkey mince which is just as delicious and a little less fatty too),
   2 sprigs rosemary and
   8 mushrooms, diced until mince browns.
   
   
5. Sprinkle
   2 tablespoon buckwheat flour and stir through.
   
   
6. Add
   1/2 cup vegetable stock and
   1 tablespoon gluten free soy sauce and
   cracked black pepper until sauce thickens.
   
   
7. To make mash, boil
   1kg sweet potatoes, diced in a large pot until soft, drain and mash.
   
   
8. To make crumb, blend
   1/4 cup sunflower seeds,
   1/4 cup pepitas,
   small handful parsley,
   1.5 tablespoons olive oil,
   celtic sea salt + cracked black pepper.
   
   
9. In individual ramekins or a large dish, serve filling, cover with mash and sprinkle seed crumb on top. Place under a grill for 5-10 minutes or until topping is slightly browned.