This hearty, one-skillet dinner layers savory ground lamb with sweet-tart apple, aromatic sage, and warming cinnamon and cumin, all simmered into a rich, thickened sauce with coconut aminos and a splash of apple cider vinegar for brightness. Carrots, celery, and onion build a deep vegetable base under the meat, while a creamy mashed sweet potato topping — silky from coconut milk and olive oil — seals everything in and bakes up golden at the edges. It's the kind of comforting, from-scratch meal that eats like classic shepherd's pie but leans entirely on whole-food ingredients, with no grains, dairy, or refined sugar anywhere in sight. Browning the lamb properly and letting the sauce reduce until it coats a spoon gives the filling real body, so every scoop holds together under that fluffy sweet potato layer. This one's a great fit for a Whole30 kitchen and reheats beautifully for leftovers the next day.
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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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