Whole 30 Paleo Sweet Potato Shepherd's Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Whole 30 Paleo Sweet Potato Shepherd's Pie

This shepherd's pie is built to fit a whole-foods approach without leaving anything to guess at. A creamy mashed sweet potato topping, blended with coconut milk and olive oil, gets spread over a rich, savory lamb filling loaded with onion, carrots, celery, and garlic. Coconut aminos and tomato paste bring deep, savory flavor to the meat, while arrowroot starch thickens the sauce just enough to coat every bite. Frozen peas fold in for a pop of color and sweetness before the whole thing bakes until the top turns golden at the edges and the filling bubbles underneath. It's a hearty, comforting dinner that spoons up beautifully straight from the skillet, and it's a solid choice for a Whole30 table. Fresh parsley scattered on top finishes it off with a bright, herby lift.

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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
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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)
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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