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