not-so shepherd's pie

1 Preheat oven to 400*
2 Add russet potatoes to large stock pot and fill with water until just covering the potatoes and bring to a boil
3 Once potatoes come to a boil, reduce heat to a simmer and simmer for 15-20 minutes, until tender to a fork
4 Thoroughly drain potatoes and return to warm pot
5 Heat potatoes on low for 1-2 minutes to remove any additional moisture
6 Meanwhile heat almond or coconut milk with ghee or butter until melted
7 Add melted ghee / butter / milk mixture into potatoes and stir thoroughly until incorporated and salt to taste
8 Heat a large skillet to medium high heat and add 1 tsp or ghee or butter
9 Once heated add sliced mushrooms and sauté until cooked and moisture has cooked off, salt to taste
10 Remove mushrooms from skillet and add asparagus pieces and thyme and sauté until lightly tender
11 Meanwhile in a large dutch oven add heat 1 Tbsp of ghee or butter on medium high
12 Add chopped carrots and onions until translucent
13 Add garlic and cook for additional 2 minutes
14 Push ingredients to side of dutch oven and add ground beef
15 Brown ground beef and cook thoroughly
16 Once browed, add arrowroot flour and combine
17 Add beef stock and stir all ingredients thoroughly
18 Add tomato paste and horseradish and incorporate
19 Cook on medium until sauce thickens about 10 minutes and add asparagus in
20 In a separate baking dish add beef and vegetable mixture
21 Layer mushrooms on top
22 Spoon mashed potatoes over top and spread evenly and all along the edges
23 Bake for 20 minutes