For the Sweet Potato Mash Topping:

1. 750g/1.65lbs sweet potatoes, peeled and chopped
2. Salt, to taste
3. 1 tablespoon extra virgin olive oil or  coconut oil or coconut milk

Prepare the Filling:

1. In a large skillet, heat coconut oil over medium heat. Add chopped onion, leek, and garlic. Sauté until softened.
2. Add the ground lamb to the skillet and cook until browned. Break up the lamb with a spoon as it cooks.
3. Stir in the chopped carrots and continue to cook for a few more minutes until the carrots begin to soften.
4. Pour in chicken stock or bone broth. Simmer until the liquid reduces, and the filling thickens. Season with salt to taste.

Prepare the Sweet Potato Mash:

1. Boil the peeled and chopped sweet potatoes until they are fork-tender.
2. Drain the sweet potatoes and mash them. Add salt to taste and mix well.
3. Incorporate the extra virgin olive oil,  coconut oil, or coconut milk into the mashed sweet potatoes. Mix until smooth and creamy.

Assemble and Bake:

1. Preheat your oven to 375°F (190°C).
2. Transfer the lamb and vegetable mixture to a baking dish. Spread the mashed sweet potatoes evenly over the top.
3. Place the assembled shepherd’s pie in the preheated oven and bake for about 25-30 minutes or until the top is golden brown.
4. Remove from the oven and let it cool for a few minutes. Serve warm.