This hearty one-skillet bake layers savory braised ground lamb with carrots, celery, and onion under a thick blanket of mashed sweet potato that bakes up golden and lightly crisped at the edges. The filling gets its deep, savory backbone from tomato paste, coconut aminos, and a rosemary-thyme simmer that reduces down into a rich, spoon-coating gravy, while a scoop of coconut milk whips the sweet potato topping into a silky, fluffy mash. Frozen peas fold in for a pop of color and sweetness, and a scatter of fresh parsley at the end brightens the whole dish right before it hits the table. It's the kind of comforting, cozy casserole that feels like a proper Sunday dinner but comes together in one pan with minimal cleanup. Because the richness here comes entirely from coconut milk and good olive oil, it's a naturally solid fit for a dairy free table without sacrificing any of that creamy, satisfying topping. Serve it straight from the skillet with extra parsley for a meal that's every bit as hearty as the classic version.
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Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well.
Return the drained sweet potatoes to the saucepan. Add the 3 tbsp coconut milk, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or beat with a hand mixer until smooth and thick, with no lumps remaining. Set aside.
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