Ginger Free Paleo Apple-Sage Sweet Potato Shepherd's Pie
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Learn more →Ingredients
6 servings
For the sweet potato topping
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 3 tbsp full-fat coconut milk
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium apple, peeled, cored, and finely diced
- 3 cloves garlic, minced
- 2 lbs ground lamb
- 2 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- 1 tbsp arrowroot starch
- 1 cup chicken broth
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¾ tsp salt
- ¼ tsp black pepper
- 1 cup frozen peas (optional)
Instructions
- 1
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.
- 2
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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