Cottage pie

 INGREDIENTS
2 lbs ground beef
2 large carrots, finely chopped
3 celery stalks
1 large onion
4 tsp tomato paste
4 tbsp coconut aminos
2 cups good quality beef stock
4 tbsp tapioca or arrowroot starch
Several fresh sprigs of thyme
2 bay leaves
3 tbsp cooking fat
Sea salt and freshly ground black pepper
Potatoes:
1 ½ lbs russet potatoes, peeled and chopped
¼ cup full-fat coconut milk
¼ cup ghee or coconut oil
1 egg yolk
Sea salt and freshly ground black pepper
 

PREPARATION
Preheat oven to 400 F.
Heat 3 tablespoons of cooking fat in a large sauté pan over medium-high heat.
Once hot cook the onion, carrot, celery, and garlic just until softened, about 3-4 minutes.
Add the ground meat, season well with salt and pepper and cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
Next, sprinkle the tapioca or arrowroot starch amongst the meat, mix, and cook for another minute.
Add in the beef stock, coconut amnios, tomato paste, thyme, and bay leaves.
Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the sauce reduces and turns into a gravy, stirring occasionally.
Check in 10 minutes and if needed turn the heat up a bit to help reduce the liquid.
When the sauce thickens and coats the ground meat, remove and discard the thyme sprigs and bay leaves.
Meanwhile, prepare the mashed potatoes.
Place the potatoes in a large pot and fully cover with cold water, salt the water if desired and place over high heat.
Bring to a boil and cook until tender, about 10 minutes.
Drain the potatoes in a colander and return them to the pot.
Add the coconut milk and ghee or coconut oil and mash using a potato masher.
Season liberally with salt and pepper and continue to mash until smooth.
Stir in egg yolk until well mixed.
Set aside.
Place the ground meat mixture in to a large glass or casserole dish (11 inch x 7 inch, or use 2 smaller ones).
Starting around the edges then moving to the center, top the meat with the mashed potatoes. Use a spatula to smooth out the top.
Place on a baking sheet and put in oven.
Cook for 25 minutes, or until the potatoes start to golden.
Remove from the oven and let sit 10 minutes before serving.