Savory ground lamb simmers with onion, carrot, celery, and garlic in a rich tomato-and-herb sauce, thickened just enough to coat every bite and studded with sweet green peas. It gets tucked under a fluffy, creamy layer of mashed sweet potato that's whipped with coconut milk and olive oil until silky, then baked until the edges turn golden and the filling bubbles up around the sides. Fresh thyme and rosemary bring an earthy, comforting depth, while coconut aminos add a savory backbone in place of anything heavier. It's a hearty, one-skillet dinner with real cold-weather appeal, finished with a scatter of fresh parsley for brightness. This version works well for a dairy free table, delivering all the cozy, spoonable comfort of a classic shepherd's pie without missing a beat.
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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.
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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