Salisbury Steak & Sweet Potato/Carrot Mash Recipe #Paleo

Not gonna lie!  I was looking so forward to this meal, however I got sick and wasn't able to eat - so my husband followed through on the meal plan and made!

2 lb grass-fed ground beef
¼ cup almond flour
1 Tbsp Dijon mustard
1 tsp salt, 1 tsp pepper
1 large egg, lightly beaten
2 Tbsp coconut oil (or avocado oil)
2 red onions, thinly sliced
2 Tbsp tomato paste
2 tsp dried thyme or 1 Tbsp chopped fresh
3 cups organic beef broth
1½ tsp arrowroot powder

6 carrots, peeled and cut into chunks
3 large sweet potatoes, peeled and cut into chunks
4 cloves garlic, minced
⅓ cup coconut milk
½ tsp ground cumin
½ tsp salt, ½ tsp pepper

Stir together ground beef, almond meal, mustard, salt, and pepper in a large bowl; add egg, stirring to combine. Shape mixture into 6 patties. Heat a grill pan (or skillet) over medium high heat; grill patties, 4 to 5 minutes per side or until no longer pink. Set aside, and keep warm. Meanwhile, heat oil in a large skillet over medium heat; add onions. Cover and cook 20 minutes, stirring occasionally, or until onion is tender. Uncover, increase heat to medium-high, and cook, stirring, until onions are very tender and caramel colored. Add tomato paste and thyme, stirring to combine. Add broth; bring to a
boil, and cook 5 minutes. Sprinkle arrowroot powder over mixture, and cook, stirring, 1 minute or until gravy is thickened. Spoon gravy over patties.
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Bring carrots, and sweet potatoes, garlic and salted water to cover to a boil; cook 15 minutes or until tender. Drain; return to same pot. Add remaining ingredients; mash with a potato masher until almost smooth.