Whole 30 Paleo Lamb Shepherd's Pie with Sweet Potatoes

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Whole 30 Paleo Lamb Shepherd's Pie with Sweet Potatoes

This hearty skillet dinner layers savory ground lamb, simmered with onion, carrot, celery, and garlic, under a thick blanket of creamy mashed sweet potato. The filling gets its deep, savory backbone from tomato paste, coconut aminos, and a rich broth-based sauce studded with fresh thyme and rosemary, so every bite is packed with flavor. Baked until the topping turns lightly golden at the edges and the filling bubbles underneath, it has all the comfort of a classic shepherd's pie in a completely approachable, whole-foods format. Coconut milk gives the mash its silky texture without weighing it down, and a scatter of fresh parsley brightens the finished dish. It's a satisfying, one-skillet dinner that fits neatly into a Whole30 kitchen, whether you're meal-prepping for the week or feeding a hungry table on a weeknight.

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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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