Tender roasted sweet potatoes get mashed with rich coconut milk until silky, forming a golden, creamy topping over a deeply savory lamb filling. The filling builds real depth from sautéed onion, carrot, celery, and diced apple, brightened with fresh sage and thyme and warmed with cinnamon and cumin for a cozy, autumnal edge. A splash of coconut aminos and apple cider vinegar gives the sauce a rounded, savory-sweet finish that coats every bite of lamb and vegetables. Baked in one skillet until the edges bubble and the sweet potato top turns lightly golden, this is comfort food with real structure and layered flavor. It’s a satisfying, naturally dairy free dinner that still delivers all the richness and coziness of a classic shepherd’s pie.
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Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the sweet potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
Return the drained sweet potatoes to the pot. Add the coconut milk, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy with no large lumps. Set aside.
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