– Meat and Vegetables:

1. Heat oil over medium-low heat and chop your carrots into small pieces.
2. Add your carrots to the skillet, cooking for 20 minutes, stirring occasionally.
3. Chop up the onion and celery, keeping them separate.  
4. Add all of your spices to a small bowl so you can add them when ready. 
5. Once the carrots are tender, add the onion, and cook for two minutes.
6. Add the celery to the carrots & onion, cooking for three more minutes. 
7. Add your beef, crumble it up and cook until no longer pink. 
8. Drain your meat and vegetable mixture, add to a mixing bowl and toss with 2 tablespoons of Arrowroot.  
9. Over medium-low heat, add ½ tablespoon oil and the 2 teaspoons of minced garlic, cooking for one minute, stirring occasionally.
10. Add the beef broth and tomato base. Stir until the paste incorporates into the broth.  
11. Add the meat and vegetables to the broth and increase the heat to medium.
12. Once it starts to bubble, reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally

– Mashed Potatoes:

1. Peel potatoes (unless you like the skin in your Mashed Potatoes) and cut them into 1-inch cubes.
2. Add 5 cups of Water, 1 teaspoon of Sea Salt, and 1/2 teaspoon of Garlic Powder to Pot and bring to a low boil.
3. Add your cubed potatoes and continue on a low boil for about 20 minutes or until the potatoes are soft when you poke them.
4. Drain your Potatoes and add them to a Mixing Bowl (make sure it has higher sides, and when the potatoes are in there, it is only half full.
5. Add Ghee, Cashew Milk, 1/4 teaspoon of Salt, and Pepper.
6. Using a hand mixer, on a low speed, mash your potatoes. 

– Preheat the oven to 350°F

– Add the meat mixture to the bottom in a 13 x 9 casserole dish. 

– Top with the mashed potatoes spreading them evenly

– Place in the oven and cook for 45 minutes.  

– Allow to cool for a good 10 minutes