Peel and cube the potatoes or sweet potatoes. Place them in a four or five-quart pot. Cover with cold water and bring to a boil. Lower heat and simmer until fork-tender.

Drain, reserving 1/3 cup cooking water. Return the potatoes to the pot. Add

nondairy milk, salt, pepper, and reserved water, and mash until smooth and creamy.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Heat olive oil in a cast-iron skillet over medium heat. Add the onion and sauté for seven to eight minutes, until translucent.

Add the ground beef or lamb and cook, breaking it up with a fork, until browned.

Stir in the arrowroot starch, tomato paste, salt, and pepper, until the meat

is evenly coated. Add the chicken broth and cook until about half the liquid has been absorbed. Stir in the frozen peas and carrots.

Spread the mashed potatoes evenly over the filling, covering it all the way to the edges.

Place the skillet (or oven-safe dish) onto the prepared baking sheet and bake for 30 minutes.

If desired, broil for one to two minutes at the end to lightly brown the top. Serve directly from the pan (with a trivet underneath!).