This hearty skillet pie layers savory braised lamb with sweet potato in a way that feels indulgent while staying grounded in whole, simple ingredients. The filling builds real depth from browned ground lamb, softened onion, carrot, and celery, plus garlic, smoked paprika, and a rich tomato base that gets a savory boost from coconut aminos. A splash of chicken broth thickened with arrowroot pulls it all together into a glossy, spoon-coating sauce before it's topped with a smooth, coconut milk–mashed sweet potato layer and baked until the ridges turn golden at the edges. It's the kind of comforting, one-skillet dinner that eats like a treat but is built entirely from compliant, whole-food staples. A scatter of fresh parsley at the end brightens every bite. This one's a genuinely solid pick for a Whole30 kitchen, no compromise on flavor or heartiness required.
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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.
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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