Chop the potatoes into chunks and boil in water on the stove top for 20 to 25 minutes, or until they are very tender when poked with a fork.

Drain the water then place potatoes back into the pot you used for boiling and add the garlic, coconut milk, and sea salt. Use a potato masher to mash everything together until the sweet potato topping is well-combined. Taste the mashed sweet potatoes for flavor and add more salt to taste. You can also add butter, pure maple syrup, or grated cheese depending on the flavor you’re going for.

While the potatoes are cooking, you can make the meat filling.

Preheat the oven to 400 degrees Fahrenheit.

Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) and heat over medium-high heat. Add the chopped onion, sprinkle with sea salt, and cover. Cook, stirring occasionally with a wooden spoon, until the onion has softened, about 5 minutes.

Stir in the mushrooms, garlic, carrots, celery, and broccoli to the pot, stir well, and replace the cover. Cook, stirring occasionally, until the mushrooms begin turning brown, about 5 minutes.

Add in the ground beef and use a spatula to break it into smaller pieces. Continue cooking until the beef has mostly browned and not much pink is left. 

Stir in the tomato sauce and chicken broth then add the baby spinach and cover the pot.

Cook until the spinach has wilted, about 3 minutes. Stir the mixture well, then add in the gluten-free flour.

Transfer all of the meat mixture to a large casserole dish and spread it into an even layer.

Spread the mashed sweet potatoes over the meat mixture evenly. If you’d like, drizzle the mashed sweet potatoes with extra virgin olive oil or melted butter for more delicious rich flavor.

Bake Shepherd’s Pie on the center rack of the preheated oven for 30 minutes, or until the potatoes are slightly golden and the meat mixture is bubbly.

Serve Sweet Potato Shepherd's Pie with any additional side dishes and enjoy!