Mediterranean Diet Friendly Paleo Sweet Potato Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Mediterranean Diet Friendly Paleo Sweet Potato Shepherd's Pie

This comforting one-pan dinner layers savory ground lamb with sweet potatoes for a hearty, satisfying meal that fits beautifully into a Mediterranean-style way of eating. The filling builds deep flavor from diced onion, carrot, and celery sautéed in olive oil, then simmered with garlic, tomato paste, fresh thyme, and rosemary until fragrant and rich. Coconut aminos and a splash of broth thicken into a glossy sauce that clings to every bite, while frozen peas add a pop of color and freshness. On top, the sweet potatoes are boiled until fork-tender and mashed with olive oil into a silky, naturally sweet layer that bakes up golden at the edges. It's a wholesome, vegetable-forward dish built on olive oil, herbs, and lean protein, making it an easy, craveable pick for anyone following a Mediterranean-friendly diet. Finished with a scatter of fresh parsley, it's rustic comfort food you'll want to make again and again.

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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 Coconut Milk Unsweetened Blue Dragon Unsweetened Coconut Milk 13.5 fl oz Embe Organic Dairy-Free & Gluten-Free Coconut Milk Natural Value Coconut Milk 13.5 oz MW Polar Premium Organic Coconut Milk 13.5 fl oz
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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)
Chef's tip
Ground 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).
Chef's tip
Ground chicken is often leaner than ground beef 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).
2 tbsp tomato paste
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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