Paleo Sweet Potato Shepherd's Pie
Few dishes hit the comfort-food sweet spot quite like a bubbling shepherd's pie pulled straight from the oven, and this version delivers every bit of that cozy satisfaction without a single grain or dairy ingredient in sight. The filling is built on ground lamb browned with onion, carrots, celery, and garlic, then deepened with tomato paste, coconut aminos, and fresh thyme and rosemary before a splash of arrowroot-thickened chicken broth pulls it all into a glossy, savory sauce. Instead of the usual buttery mashed potato crown, sweet potatoes are boiled until tender and whipped smooth with full-fat coconut milk and olive oil — the result is a topping that's naturally sweet, impossibly creamy, and completely grain- and dairy-free. Arrowroot starch does the thickening work that flour would normally handle, so the sauce clings to every bite of lamb and vegetable without any compromise on texture. The whole thing bakes together in one oven-safe skillet until the edges bubble and the sweet potato top turns just golden, making cleanup as easy as the cooking. It serves six, which means it's equally at home on a weeknight table or a casual dinner with friends. A scatter of fresh parsley at the end adds a bright finish that makes it look as good as it tastes.
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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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