Shepherd's pie is the kind of deeply satisfying, cold-weather comfort food that can feel off-limits once you've cut out grains, dairy, and legumes — but this version proves otherwise. The filling layers ground lamb with diced apple, fresh sage, carrots, celery, and warm spices like cinnamon and cumin, creating a savory-sweet depth that tastes like it simmered all day. Coconut aminos stand in for soy-based sauces, arrowroot starch thickens the broth without any flour, and the whole thing comes together in a single oven-safe skillet. Instead of the classic white potato mash, sweet potatoes whipped with full-fat coconut milk and olive oil form a creamy, golden topping that bakes up beautifully at the edges. Every ingredient earns its place, and nothing feels like a compromise — this is genuinely craveable food that just happens to check every ancestral-eating box. It makes six generous servings, so it's ideal for meal prep or feeding a hungry crowd on a weeknight.
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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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