Mediterranean Diet Friendly Paleo Apple-Sage Sweet Potato Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Mediterranean Diet Friendly Paleo Apple-Sage Sweet Potato Shepherd's Pie

This cozy skillet pie layers a creamy sweet potato mash over a savory apple, sage, and root vegetable filling, all built on olive oil for a wholesome, produce-forward base. Carrots, celery, and onion get sautéed until sweet and tender, then joined by diced apple, garlic, and warming touches of cinnamon and cumin that give the filling real depth. Fresh sage and thyme lend an herby, autumnal note that plays beautifully against the naturally sweet, velvety mashed topping. The whole thing bakes until bubbling at the edges and finishes with a golden, slightly crisp top that's satisfying to dig into. It's a hearty, vegetable-packed comfort dish that fits neatly into a Mediterranean Diet Friendly way of cooking, leaning on olive oil, herbs, and produce rather than heavy, processed shortcuts. One skillet, minimal fuss, and a genuinely craveable result.

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Ingredients

6 servings

For the sweet potato topping

2 lbs sweet potatoes, peeled and cut into 1-inch chunks
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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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
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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