Whole 30 - Scandinavian Woman's 'Shepherd's Pie'

I recently made a meatloaf using only Whole 30 approved ingredients:

1# ground chicken, 1# ground bison, lots of chopped celery and onion, 2 extra large pasture-raised eggs, 12oz. marinara sauce, Himalayan pink salt, black and cayenne pepper, granulated roasted garlic.

Nothing grain-based to hold it all together, but even without that, although this was looser than usual meatloaf, it worked out well. I baked this at 350° about an hour. Originally, I served it as is, with potatoes and vegetables, then decided to crumble it for this recipe.

Whole 30 Shepherd's Pie:

First, scrub, chop and simmer several baby red or Yukon Gold potatoes. Drain, mash, add a little ghee, Coconut-Almond plant milk (see previous post) salt and pepper. This went into the bottom of a 9"x9" glass baking pan. For the next layer, crumble the meatloaf mixed with a little marinara and the plant milk. Spread this over the mashed potatoes. Then top with lightly cooked vegetables sauteed in ghee. I used sliced Brussels sprouts, sliced carrots and cubes of green cabbage. Heat in the oven or microwave, cut into squares and serve.
This would pair nicely with a crispy green salad. . .Lin