Mediterranean Diet Friendly Paleo Lamb Shepherd's Pie with Sweet Potatoes

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Mediterranean Diet Friendly Paleo Lamb Shepherd's Pie with Sweet Potatoes

This hearty one-pan bake layers a savory ground lamb filling with a smooth, creamy mash of sweet potatoes for the topping. The filling builds its flavor the slow way — onion, carrots, and celery sautéed until soft, then garlic, tomato paste, and a good simmer with chicken broth, thyme, and rosemary until everything thickens into a rich, spoon-coating sauce. Peas fold in for a pop of color and sweetness, and the whole thing gets tucked under that golden sweet potato layer before baking until bubbling and lightly browned at the edges. It's rustic, comforting food with vegetables and herbs doing a lot of the heavy lifting alongside the lamb, and it slices into neat, satisfying portions once rested. A scatter of fresh parsley at the end brightens every bite. Built around whole vegetables, olive oil, and simply prepared protein, it's a genuinely good fit for a Mediterranean-style way of eating.

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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
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 tomato paste
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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