Preaheat Oven to 425.
Place the potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13-15 minutes, or until the potatoes are soft when pierced with a fork.
Preheat a large oven-safe skillet over medium/high heat and add one tbsp of ghee.
When it’s hot, add chopped onion and for about 5-7 minutes, or until the onions are soft and caramelized. Add chopped carrots and cook for additional 2-3 minutes, until softened. Add minced garlic and stir for about 30 seconds to release the aroma.
Add beef and cook for , about 8-10 minutes. Then rosemary, thyme, worchestire & tomato paste, stir, and cook for a minute or two.
Coat mixture with arrow root powder, then add in the beef broth. Stir and bring to the boil. simmer for about 5 minutes, until the sauce is slightly thickened.
Add the frozen peas and stir together. Turn off the stove and use the back of your spatula to flatten the meat mixture into a single layer.
In a blender, combine the cashews + 1/2 C of water. Blend until smooth. Drain the potatoes in a colander, then return to the pot. Add the cashew cream, ghee, salt and pepper and mash until creamy. If extra liquid is needed, add in a few tablespoons of bone broth. Dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges. If desired, create texture in the potato topping with a spoon or fork.
Bake the Shepherd's pie until slightly golden, about 25-30 minutes. You can broil the top for 1-2 minutes as well.