Start by chopping all your vegetables. You’ll want everything prepped so the cooking goes smoothly. Dice your onions, mince garlic, chop carrots, and slice Brussels sprouts.

In a large skillet, heat the ghee over medium heat. Once melted, toss in the onions. Sauté until they're translucent, about 4 minutes. Add in the ground beef. Brown it well, breaking it up into smaller pieces as it cooks.

Once your meat is browned, add the garlic and cook for an additional minute. At this point, stir in your diced carrots and chopped Brussels sprouts. Allow everything to cook for another 5 minutes. The veggies should soften but not lose their crunch!

Now, add the tomato paste, bone broth, thyme, rosemary, salt, pepper, and smoked paprika if you’re using it. Stir everything until well combined and let it simmer for about 10 minutes. This will let all those flavors mingle beautifully.

While your beef and veggies are cooking, bring a large pot of salted water to boil. Add the potato chunks and cook until tender, roughly 15-20 minutes. Drain them and return to the pot.

To your pot of drained potatoes, add the coconut milk, ghee, nutritional yeast, salt, pepper, and garlic powder (if desired). Mash until creamy and smooth. You might need a little extra coconut milk depending on your texture goals.

Preheat your oven to 375°F (190°C). In a baking dish, pour the meat and vegetable mixture. Spread the mashed potatoes evenly on top. You can use a fork to create a few peaks for extra crispiness.

Pop your assembled shepherd's pie into the oven for about 25-30 minutes. You want the top to be golden brown and the edges to be bubbling.

Once baked, take it out and let it stand for about 5 minutes. Sprinkle fresh parsley on top before serving. Voila! Comfort food that makes you feel good about what you're eating.