Gluten Free Paleo Lamb Shepherd's Pie with Sweet Potatoes

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Gluten Free Paleo Lamb Shepherd's Pie with Sweet Potatoes

This hearty, one-skillet dinner layers rich, savory ground lamb with carrots, celery, and onion, simmered in a deeply flavorful sauce built from tomato paste, coconut aminos, and fresh thyme and rosemary until it's thick and glossy. A cloud of coconut milk-mashed sweet potato gets spooned over the top and baked until the edges turn bubbly and lightly golden, giving you that classic shepherd's pie contrast of creamy topping and savory, herb-flecked filling underneath. Frozen peas add little pops of sweetness throughout, and a scatter of fresh parsley brightens the whole dish right before serving. It's the kind of comforting, spoon-tender casserole that feels indulgent but is built entirely from whole, real-food ingredients. This one is a genuinely solid pick for a gluten free table, no asterisks needed. Make it in a single oven-safe skillet and you've got a satisfying dinner with minimal cleanup.

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Ingredients

6 servings

For the sweet potato topping

2 lbs sweet potatoes (about 3 medium), 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
4 cloves garlic, minced
1 ½ lbs ground lamb
2 tbsp tomato paste
1 tbsp coconut aminos
1 tsp arrowroot starch
1 cup chicken broth
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)
½ tsp salt
¼ tsp black pepper
1 cup frozen peas (optional)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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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