Step 1

Make the mashed potatoes:

Step 3

1.Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are fork tender, about 15 minutes. Drain them through a colander, add them back into the pan, and mash well.

Step 6

Make the brown butter while the potatoes are boiling. Melt the Ghee (or butter) over

Step 7

medium heat. Keep it on the heat until it is fragrant and starts to turn brown, you’ll notice brown specks start to appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Season with salt and pepper to taste.

Step 9

Make the filling:

Step 12

While the potatoes are cooking, preheat your oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the

Step 13

mushrooms, carrots and whole herbs (rosemary, thyme and bay leaf –keep whole because you’ll be removing these later) and cook until they have released their liquid and are starting to brown, about 10 minutes.

Step 16

Next make the gravy: add the garlic, tomato paste, almond flour and coconut aminos

Step 17

(Worcestershire if not Whike

Step 18

stir to combine. Slowly start adding the vegetable broth and scrape all the browned bits off the bottom of the pan. Keep stirring until a gravy starts to form. Season to taste with sea salt and pepper. Let simmer over low heat for 2-3 minutes to get a nice thick gravy

Step 21

Remove the herbs from the pan. Stir in the frozen peas. Transfer the mushroom shepherd's pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 20 minutes, or until it is hot and starting to bubble at the sides. Brush the mash with extra butter or spray with olive oil spray for a nice golden brown colour. Finish it off on broil to get it nice and brown on top.

Step 24

Remove from the oven, garnish with fresh thyme and dig in!