1: Boil the potatoes in heavily salted water until tender, about 15-20 minutes. Drain and mash with coconut milk, ghee, salt, and pepper. Set aside.
2: In a large skillet, heat olive oil over medium heat. Sauté onions, carrots, and bell peppers until they start to soften.
3: Add garlic, cook for another minute, then add the ground meat and cook until browned.
4: Stir in the frozen peas, tomato paste, broth, rosemary, thyme, salt, and pepper; optionally add fish sauce. Simmer for about 10 minutes until the mixture thickens slightly.
5: Preheat your oven to 400°F (200°C). Spread the meat and veggie mixture in a baking dish. Top with the mashed potatoes, spreading evenly and scrape with fork for long patterns. Sprinkle with nutritional yeast if desired.
6: Bake for about 20 minutes, or until the top starts to brown and the edges bubble. Broil for more brownness if you want.
7: Allow it to cool for a few minutes before serving.
