Ingredients
Scale
- 2 large potatoes
- 2 tablespoons ghee
- 1/4 cup coconut milk
- 1 tablespoon olive oil
- ½ teaspoon Salt
- ½ teaspoon garlic powder
- ½ teaspoon dill
- ½ an onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 bunch of asparagus, chopped
- ¼ cup chopped fennel
- 1 pound of ground beef
- 2 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- ½ teaspoon dill
- Salt and pepper
- 1 cup chicken broth + 1 tablespoon arrowroot
Instructions
- Preheat oven to 400ºF.
- Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl with ghee, coconut milk, salt, ½ teaspoon garlic powder and ½ teaspoon dried dill ; mash until smooth, season to taste with salt and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots, asparagus and fennel; cook until soft, about 3 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add rosemary, thyme, ½ teaspoon dill, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer beef mixture to a rectangle pyrex dish. Spread mashed potatoes over top and using the back of a spoon. Bake until potatoes are slightly golden, about 20 minutes.