Smoky bacon and richly seasoned ground lamb simmer together with carrots, celery, and onion in a savory, herb-flecked gravy thickened just enough to cling to every bite, then get finished with a handful of sweet green peas. The whole thing is crowned with a silky mash of sweet potatoes, brightened with a touch of coconut milk and smoked paprika, then forked into ridges that catch and color in the oven. Baking it all together in one skillet lets the topping set into a lightly caramelized crust while the filling bubbles underneath, so every scoop delivers layers of smoky, herby, slightly sweet flavor. It's a comforting, stick-to-your-ribs dinner that reheats beautifully for leftovers. This version is a great fit for a dairy free table, letting the coconut milk and rendered bacon fat do all the work of keeping that topping creamy and the filling deeply savory. Finish with a scatter of fresh parsley for a pop of color and you've got a shepherd's pie that feels indulgent without any asterisks.
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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.
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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