Vegetables:

1. Preheat oven to 400 degrees F.
2. Place carrots and green beans on parchment paper-lined cookie sheet.
3. Drizzle with olive oil and massage into carrots and green beans.
4. Sprinkle with salt.
5. Roast for 18 minutes, tossing once halfway.

Salisbury Steak Patties:

1. Combine ground beef, egg, onion, salt, pepper and almond flour into a medium mixing bowl. Mix well.
2. Divide into 4 equal parts and form into balls. Gently press down to create 1/2 inch thick patties.
3. Season with salt and pepper.
4. Bring large cast iron skillet to medium-high heat and drizzle with olive oil; swirl to coat the pan.
5. Once pan is hot, add patties. Cook 4-5 minutes per side, or until cooked through.
6. Remove patties from pan and place on a plate; set aside. Do not clean out the pan.
7. Add mushroom to pan and cook on medium heat for 4-5 minutes or until cooked down. Season with salt and pepper.
8. Remove mushrooms from pan, placing on a plate, and set aside.  Do not clean out the pan.

Gravy:

1. Ensure pan is on medium heat and add 2 tablespoons of ghee. Let melt.
2. Add tapioca flour and use a whisk to fully combine.
3. While you continue to whisk with one hand, slowly add the beef broth a little at time. It might look lumpy at first, but just continue whisking. If liquid starts to boil, turn down heat to keep it at a soft simmer. Continue whisking until you have added all of the beef broth and it starts to thicken. Add salt and continue whisking. Taste and add additional salt or pepper, to taste.

Finish and Serving:

1. Add patties back into the gravy along with the mushrooms.
2. Let simmer 3-5 minutes, whisking between the patties, as necessary to prevent lumps.
3. Serve immediately with mashed potatoes.