For the filling, in a large skillet, heat the olive oil over medium heat.  Add the red onion, garlic, carrot and a pinch of sea salt.  Sauté for 2 – 3 minutes, stirring constantly.  Next add the chopped broccoli and another pinch of sea salt and sauté for 3 – 4 minutes more.  Remove from heat and pour contents into a large mixing bowl, using a spatula.

In the same skillet, over medium heat, add the ground meat of choice and another pinch of sea salt.  Start crumbling the meat using a wooden spoon.  Continue to sauté and crumble until the meat is almost cooked through.  Add the can of diced tomatoes and give it a quick stir with the meat.  Add this to the mixing bowl with the onion mixture.  Finally add the tapioca flour and mix to combine everything evenly.  Pour into an 8 x 8-inch baking dish or standard sized pie dish and set aside.  Preheat oven to 350 degrees F. and place oven rack to the middle shelf.

For the topping, in a medium size saucepan add the sweet potato, cauliflower, garlic, coconut milk, and sea salt.  Add filtered water to just cover the top of the veggies.  Bring to a boil, cover with a fitted lid, and reduce heat to medium-low.  Simmer for 10 – 15 minutes, or until the sweet potato is pierceable with a fork.  Remove from heat.

If there is excess liquid, use a slotted spoon to remove the potatoes, cauliflower, and garlic cloves from the saucepan and place in a large mixing bowl.  Add the butter and black pepper.  Using a potato masher, mash until creamy and everything is fully incorporated.  Option to use a hand held mixer to mash the potatoes as well.  Mix in the green onions and taste for seasoning.  Add more salt if necessary.

Spread the potato mixture on top of the ground meat and veggie mix in the baking dish.  Bake for 50 – 60 minutes, or until golden brown and bubbling.