Heat a 3 quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft.

Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk. Mash with a potato masher over very low heat, once smooth, turn heat off and add nutritional yeast, salt and pepper. If you want your potatoes really creamy, you can use an immersion blender at this point.

Preheat your oven to 375 degrees.

In a deep ovenproof skillet* (mine was 10”, add beef to skillet and sprinkle with sea salt. Brown beef over med/high heat breaking up lumps with spoon. Remove from skillet to a plate with slotted spoon and set aside.

Adjust heat to medium and add Brussels sprouts and carrots to skillet, stir to coat and cook about 2 minutes, then add onions and cook until softened. Add garlic and sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender, if necessary.

Add the remaining ingredients for the beef mixture to the skillet, stir to combine, then return beef to skillet and stir to coat, simmer for 2 minutes or so to thicken the sauce and blend flavors.

Spread all the mashed potatoes over the beef mixture and use a spoon or spatula to smooth the top. Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20 minutes, until sauce is bubbling and the top begins to turn light brown.

Remove from the oven, allow to sit about 10 minutes before serving hot. Enjoy!