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Bring potatoes to a boil in salted water and continue to boil for 10-12 minutes or until very tender. Drain water and mash potatoes until smooth, using some almond milk or coconut milk to help mash if needed. Set aside.
In a large pan with sides at least 2″ high, melt 1/2 tbsp ghee over medium-high heat. Sauté onion until fragrant, then add beef and season with salt and pepper as desired. Break beef apart with wooden spoon as it cooks. After 2-3 minutes of cooking the beef, add carrots, tomato paste, Worcestershire sauce and spices. Once beef is nearly cooked through, turn heat to medium low.
In a small pan, melt remaining ghee over medium high heat and bring it to a bubbling boil. Add arrowroot flour slowly while whisking the butter. Once the roux is smooth, slowly add beef stock while continuing to whisk. Pour entire mixture into the large pan with the beef and stir to combine.
Bring the mixture barely to a slow boil, then simmer for 3-5 minutes or until liquid begins to thicken. Remove from heat and pour into 4 individual, greased ramekins or 1 large baking dish. Top beef mixture with mashed potatoes and smooth out evenly. Season with smoked paprika if desired.
Pre-heat oven to broil. Arrange ramekins or baking dish on a larger baking sheet to catch any drippings, then broil for 5-7 minutes or until potatoes begin to brown.
Serve with chopped fresh parsley to garnish.