Hashbrown Topping:

• 5–6 cups shredded hashbrowns
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup sour cream (regular or dairy-free)
• 1 teaspoon lemon juice
• 2 1/2 cups shredded cheese (regular or dairy-free), divided

Filling:

• 1 tablespoon olive oil (or ghee)
• 3 teaspoons garlic, minced
• 1/4 cup red onion, diced
• 1/4 cup yellow onion, diced
• 1 pound ground beef
• 3 tablespoons cassava flour (or all-purpose)
• 1 1/4 cup beef broth
• 2 medium carrots, sliced
• 1 large stalk celery, sliced
• 1 cup frozen corn
• 1 green bell pepper, diced
• 1/2 cup frozen peas
• 1 15oz can diced tomatoes (don’t drain)
• 2 tablespoons tomato paste
• 2 tablespoons ketchup
• 1 tablespoons + 1 teaspoon worstershire sauce
• 2 tablespoons + 2 teaspoons soy sauce
• 1 1/2 tablespoon dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon coconut sugar
• 1 1/2 teaspoons dried oregano leaves
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon smoked paprika (regular paprika will work)