Heat the coconut oil in a large skillet over medium heat until it shimmers. Make sure the oil is evenly distributed across the bottom of the skillet to ensure even cooking.

Add the chopped onion, leek, garlic, and mushrooms to the skillet. Sauté them for about 5-7 minutes, stirring occasionally, until the onion and leek are translucent and the mushrooms have released their moisture and started to brown. This step will develop a rich, aromatic base for your filling. Use a wooden spoon to scrape up any brown bits that may form on the bottom of the pan; these add flavor.

Add the ground lamb to the skillet. Use a wooden spoon or spatula to break the lamb into smaller pieces. Cook it for about 8-10 minutes, stirring occasionally, until it is fully browned and no longer pink. Make sure the lamb is evenly browned to enhance the flavor of the filling.

Stir in the chopped carrots, dried oregano, dried thyme, smoked paprika, and salt. Mix well to combine the spices and herbs with the meat and vegetables. Cook for an additional 2-3 minutes, allowing the spices to toast slightly and release their flavors. This will help deepen the taste of your filling.

Pour in the chicken stock and coconut cream. Stir to combine thoroughly. Bring the mixture to a gentle simmer by increasing the heat slightly. Once simmering, reduce the heat to low and let it cook gently for about 15-20 minutes. Stir occasionally to prevent sticking and to ensure the filling cooks evenly. The carrots should be tender, and the sauce should reduce and thicken. If the mixture becomes too thick, you can add a little more chicken stock to reach your desired consistency.

Add the coconut aminos and mix well. Coconut aminos will add a touch of umami and balance the flavors. Taste the filling and adjust the salt if needed. If you prefer a richer flavor, you can also add a splash more coconut cream or a pinch of additional herbs and spices. Let it simmer for a few more minutes if necessary to meld the flavors together.

Prepare the sweet potato topping while the filling is simmering. Peel and chop 4-5 medium sweet potatoes into chunks. Place them in a pot of boiling water and cook for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot.

Mash the sweet potatoes with a potato masher or fork until smooth. For a creamier texture, you can use a hand mixer or food processor. Add a bit of coconut oil or AIP-compliant milk if desired for extra creaminess. Season with a pinch of salt to taste.

Assemble the pie by spreading the meat and vegetable filling evenly in the bottom of a baking dish. Spoon the mashed sweet potatoes over the filling, spreading them out to cover the entire surface. Smooth the top with a spatula or the back of a spoon.

Bake the shepherd’s pie in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the sweet potato topping is lightly golden and slightly crispy around the edges. If you like a more browned top, you can place it under the broiler for an additional 2-3 minutes, but keep a close eye to avoid burning.

Remove from the oven and let it cool for a few minutes before serving. This will help the filling set and make it easier to portion.