Brazil Nut Free Paleo Sweet Potato Shepherd's Pie
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Learn more →Ingredients
6 servings
For the sweet potato topping
- 2 ½ lbs sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
- 3 tbsp full-fat coconut milk
- 2 tbsp olive oil, divided
- 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
- 2 lbs ground lamb (or ground beef)
- 2 tbsp tomato paste
- 3 tbsp coconut aminos
- 1 cup chicken broth
- 1 tbsp arrowroot starch
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)
- 1 cup frozen peas
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
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 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 18–20 minutes. Drain well and return to the saucepan.
- 2
Add the coconut milk, 1 tbsp of the olive oil (from the topping portion), 1/2 tsp salt, and 1/4 tsp black pepper to the drained sweet potatoes. Mash with a potato masher until smooth and creamy. Taste and adjust salt. Set aside.
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