Creamy mashed sweet potato blankets a savory lamb filling in this cozy, skillet-baked shepherd's pie, and every ingredient in it is naturally free of wheat and gluten to begin with. The onion, carrot, celery, and apple cook down into a soft, slightly sweet base, while sage, thyme, cinnamon, and cumin give the ground lamb a warm, autumnal depth that plays beautifully against the sweet potato topping. Arrowroot starch thickens the pan sauce to a glossy, spoon-coating finish, and a splash of coconut aminos and apple cider vinegar adds a savory tang without any grain-based sauces in the mix. The whole thing bakes right in the skillet until the edges bubble and the top turns lightly golden, so cleanup stays simple and the presentation is rustic and inviting straight from the oven. This is a hearty, comforting dinner that fits neatly into a gluten free routine without asking you to give up any of the classic shepherd's pie flavor or texture.
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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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