Topping

1. Peel and cut sweet potatoes into chunks, each about 3-4 inches square. Place directly into a pot of water to minimize any browning.
2. Place pot over high heat and bring to a boil. Reduce to medium heat, just high enough to maintain a strong simmer without boiling over and cook for 20 minutes. Drain and add lemon juice and zest, oregano, marjoram, salt, and coconut oil or lard. Use a potato masher to mash and combine. Set aside.

Filling

1. In a large skillet over medium heat, cook the ground lamb and pork until no longer pink, using a wooden spoon to break up meat and combine thoroughly. Add oregano, marjoram, garlic powder, and salt and cook until fragrant.
2. Add shredded vegetables and stir. Cook until vegetables have become soft and some of the liquid has been released so that they have shrunk (about 5 minutes).
3. Transfer filling to a 2-3 quart casserole dish and then spread topping evenly on top. Press down with a wooden spoon to compact it slightly and then sprinkle with additional oregano and marjoram as desired.

Baking

1. If baking immediately, preheat oven to 425°F and bake for 25 minutes.
2. If baking from frozen, do not preheat oven first and increase bake time to 45 minutes.