Set a large skillet over medium-high heat. Once the pan is hot, add olive oil and ground beef or ground lamb, and let sit until browned. Once the meat is browned stir to break up the meat and cook through.

With a slotted spoon remove the meat and set it on a paper towel and leave 1 tablespoon of fat in the skillet.

Reduce the heat to medium heat and add the onion, carrots, and mushrooms. Cook stirring occasionally until the mushrooms release their liquid and the onion is softened about 10 to 15 minutes.

Add the garlic, tomato paste, and rice flour and cook stirring constantly for 1 minute.

Stir in the broth, coconut aminos, and dried thyme. Stir constantly and bring to a simmer. Simmer for 10 minutes.

Stir in the peas and ground meat and once it is simmering cook for 5 minutes. Taste for salt and add black pepper to taste.

Set aside and preheat the oven to 400F.

Place potatoes into a large pot and add enough water to cover. Bring to a simmer and cook until tender about 10 to 15 minutes. Use a paring knife to test for doneness.

Pour the water and potatoes into a colander and drain. Shake the colander to remove any water. Pour the potatoes back into the pot and let sit for a couple of minutes to dry out potatoes.

Using a potato masher or a potato ricer, mash the potatoes and stir in butter and milk. Taste for salt and black pepper.

Pour the meat mixture into an 8 by 8 inch casserole dish and spread evenly. Carefully add the potatoes in dollops all over the ground meat. Once you’ve added all the potatoes, carefully spread into an even layer. Using the tines of a fork, run the fork over the top of the mashed potatoes and zigzag or go straight across all over the potatoes.

Place in the preheated oven for 20 minutes or until the top is evenly browned. Remove from oven and let sit for 15 minutes before serving.