Red Meat Allergy Friendly Paleo Smoky Bacon Sweet Potato Shepherd's Pie
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Learn more →Ingredients
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
- ½ tsp smoked paprika
- salt and pepper, to taste
For the filling
- 6 oz uncured bacon, cut into ½-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 ½ lbs ground lambChef's tipGround 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).
- 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 400°F (205°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 15–18 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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