Preheat oven to 400*

Add russet potatoes to large stock pot and fill with water until just covering the potatoes and bring to a boil

Once potatoes come to a boil, reduce heat to a simmer and simmer for 15-20 minutes, until tender to a fork

Thoroughly drain potatoes and return to warm pot

Heat potatoes on low for 1-2 minutes to remove any additional moisture

Meanwhile heat almond or coconut milk with ghee or butter until melted

Add melted ghee / butter / milk mixture into potatoes and stir thoroughly until incorporated and salt to taste

Heat a large skillet to medium high heat and add 1 tsp or ghee or butter

Once heated add sliced mushrooms and sauté until cooked and moisture has cooked off, salt to taste

Remove mushrooms from skillet and add asparagus pieces and thyme and sauté until lightly tender

Meanwhile in a large dutch oven add heat 1 Tbsp of ghee or butter on medium high

Add chopped carrots and onions until translucent

Add garlic and cook for additional 2 minutes

Push ingredients to side of dutch oven and add ground beef

Brown ground beef and cook thoroughly

Once browed, add arrowroot flour and combine

Add beef stock and stir all ingredients thoroughly

Add tomato paste and horseradish and incorporate

Cook on medium until sauce thickens about 10 minutes and add asparagus in

In a separate baking dish add beef and vegetable mixture

Layer mushrooms on top

Spoon mashed potatoes over top and spread evenly and all along the edges

Bake for 20 minutes