Artificial Food Coloring Free Paleo Smoky Bacon Sweet Potato Shepherd's Pie
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Learn more āIngredients
6 servings
For the sweet potato topping
- 2 lbs sweet potatoes, peeled and cut into 2-inch chunks
- 3 tbsp full-fat coconut milk
- 1 tbsp olive oil
- Ā½ tsp smoked paprika
- salt and pepper, to taste
For the filling
- 6 oz uncured bacon, cut into Ā½-inch pieces
- 1 Ā½ lbs ground lamb
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup chicken broth
- 1 tbsp arrowroot starch
- 1 cup frozen peas
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the sweet potato chunks in a large pot, 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 15ā18 minutes. Drain well and return to the pot.
- 2
Add the coconut milk, olive oil, and smoked paprika to the drained sweet potatoes. Mash until smooth and creamy with no large lumps remaining. Season generously with salt and pepper, then set aside.
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