Mushroom Free Paleo Lamb Shepherd's Pie with Sweet Potatoes
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Learn more →Ingredients
6 servings
For the sweet potato topping
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- 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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