sweet potato topped shepherd's (cottage) pie
Print Recipe
5 from 1 vote

Sweet Potato Shepherd's Pie

Unlike traditional shepherd's pie, this healthy version uses the blood sugar-balancing power of yams and creamy coconut milk to top savory beef, lamb, peas, carrots, and mushrooms. You can even portion half into a separate casserole to freeze and reheat for later! Recipe is paleo, gluten free, and dairy free.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: beef, dairy free, gluten free, lamb, paleo, shepherd's pie, soy free, sweet potato, yams
Servings: 12 people
Calories: 410kcal
Author: Chef Sara Furcini


Shepherd's Pie Filling

  • 1 tbsp refined coconut oil or olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 2 cups coarsely chopped mushrooms such as cremini, shiitakes, or white mushrooms
  • 1 1/4 cup frozen peas
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1/4 cup tomato paste
  • 1 cup bone broth or stock (beef, chicken, or vegetable)
  • 2 tbsp fresh rosemary minced

Sweet Potato Topping

  • 4 large yams peeled and cut into large chunks
  • 1/4 cup canned full-fat coconut milk
  • salt and pepper to taste


  • Preheat oven to 350°F.
  • Warm the oil in a large skillet over medium heat. Add the onion, carrots, garlic, salt and pepper and cook for 5 minutes to release some moisture. Stir in the mushrooms and continue to cook until the mushrooms soften.
  • In a separate pan, add the beef and lamb and cook until brown. Stir in the tomato paste, bone broth, and rosemary. Remove from the heat.
  • Fill a medium pot halfway up with water. Add a few pinches of salt along with the yams. Simmer until the sweet potatoes are fork tender. Drain and mash or squeeze through a ricer. Swirl in the coconut milk and season with salt and pepper to taste.
  • Spread the vegetable and meat filling into the bottom of 1-2 baking dishes. Top with a smooth layer of sweet potato. Bake for 15 minutes. Serve warm.


Freezing the Shepherd's Pie

After you assemble the pie, wrap tightly with plastic wrap and freeze. To reheat, bake the casserole from frozen until warmed all the way through.


Calories: 410kcal | Carbohydrates: 45g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 313mg | Potassium: 1526mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2406IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 3mg