Gluten Free Paleo Sweet Potato Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Gluten Free Paleo Sweet Potato Shepherd's Pie

This hearty, one-pan comfort dish layers savory braised lamb with a creamy, naturally sweet topping for a meal that feels indulgent but is built on simple, whole-food ingredients. The filling gets its deep flavor from sautéed onion, carrot, and celery, plus garlic, tomato paste, and fresh thyme and rosemary, with coconut aminos adding a rich, savory backbone in place of anything soy-based. A splash of chicken broth thickened with arrowroot starch creates a glossy, spoon-coating sauce that clings to every bite of meat and peas. On top, mashed sweet potato whipped with coconut milk bakes up golden at the edges, giving you that classic shepherd's pie contrast between crisp topping and bubbling filling underneath. It's oven-finished until piping hot all the way through, then finished with a scatter of fresh parsley for brightness. This is a genuinely satisfying dinner to reach for on a gluten free menu, no flour or breadcrumbs required to get that rich, cozy result.

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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
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Badia Milk Coconut - 13.5 FZ
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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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