Instructions

1. Begin by starting the mashed potatoes by adding them to a pot with water and 1 teaspoon salt. Bring it to a boil, and let cook while you’re making the filling, until the potatoes are very soft
2. While the potatoes are boiling, preheat the oven to 400 degrees F.
3. Add olive oil to a large oven-safe skillet over medium high heat. Once the oil is hot, add in the carrots, onions, celery and minced garlic. Saute for about 4 minutes until the onions have started to soften. Then add the salt, thyme, rosemary, parsley and pepper
4. Stir the spices in with the vegetables for about 1 minute until combined, and then add the tomato paste and coconut aminos. Mix the tomato paste in with the vegetables
5. Add the ground meat into the skillet. Cook for about 8 minutes, until the ground meat is browned and crumbled
6. Sprinkle the flour over the beef mixture and mix it in to combine, and then pour in the beef broth. Bring to a simmer
7. Let simmer for about 5 minutes until it’s thickened
8. While the beef mixture is simmering, drain your potatoes
9. Return the potatoes to the pot and add in 1/2 teaspoon salt, the coconut milk, ghee, and pepper. Mash with a potato masher over low heat until the potatoes are smooth and creamy, adding additional coconut milk or broth if needed
10. Once the beef mixture has thickened and the potatoes have been mashed, stir the peas into the beef mixture. Then, evenly spread the potatoes over the beef filling, making sure to cover the edges so the filling doesn’t come up the sides. Smooth the potatoes with the back of a spoon to ensure it’s in an even, flat layer. Top with parsley
11. Place the skillet in the oven and bake for 20-25 minutes. You can broil for 3 minutes at the end if you’d like to give the potatoes a nice finish. Remove from the oven and let rest for about 10 minutes prior to serving