Grounding Shepherd's Pie

I enjoyed this delicious warming and grounding meal on a chilly winter night. It's a bit more labor intensive than some of my other go-to recipes, but soo worth it. I made a lot and packed it for lunch for a few days.

1 lb ground grass fed beef
Olive oil
2-3 carrots, grated, no need to peel!
2-3 red beets, grated
1-2 golden beet, grated
1 medium onion, peeled and grated
2 cloves garlic, minced
1 cup (or so) chicken broth
1 tsp pepper
½ tsp salt
1 tsp rosemary (fresh and minced is best)
fresh parsley, chopped (to taste)

4lbs of potatoes
1/4 cup butter
1/4 cup chicken broth
1 pkg of Boursin cheese
1 – 1 1/2 tsp salt
1 tsp pepper

Chop potatoes into chunks. Boil in a large pot of water until tender.
While potatoes are boiling, combine oil, ground beef, and garlic in a large pan. Cook on medium high heat, stirring and breaking up meat chunks frequently. Once meat is cooked through, add the grated vegetables. Cook till veggies are tender. Add chicken broth. Season with pepper, salt, rosemary, and parsley. Stir. Remove from heat.

Once potatoes are tender, drain and transfer to a large bowl. Use an electric mixer and whip until potatoes are mostly broken down. Add butter, chicken broth, and Boursin cheese. Beat until smooth. Season with salt and pepper.

Preheat broiler to high.
Transfer meat mixture to a large casserole dish. Spread potato mixture evenly over the meat mixture, broil until potatoes are as browned as you would like them.