Vegan Paleo Sweet Potato Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

A creamy mashed sweet potato topping, whipped with coconut milk until silky, blankets a deeply savory filling built on sautéed onion, carrot, celery, and garlic. Tomato paste, coconut aminos, fresh thyme, and rosemary bring layers of rich, herby flavor, while a simple arrowroot-thickened sauce ties everything together and sweet green peas add pops of color and freshness in every bite. The whole thing bakes until the topping turns lightly golden at the edges and the filling bubbles underneath, giving you that classic comfort-food contrast of creamy and hearty in one skillet. It's a cozy, from-scratch dinner with real texture and depth, finished with a scatter of fresh parsley for brightness. This one is a great fit for a vegan table, delivering all the nostalgic shepherd's pie satisfaction without missing a beat. Make it on a weeknight or for a crowd — either way, it disappears fast.

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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
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp tomato paste
3 tbsp coconut aminos
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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