Pre-heat the oven to 425 degrees. Make sure the potatoes are dry. Poke a fork into each potato 2 times. Rub the oil all over each potato, and then rub the salt over each potato. Set the potatoes in a baking dish and bake at 425 degrees for 50 minutes until fork tender. While the potatoes are baking, you can make the filling. Melt your friendly fat in a skillet over medium heat. Add the onions and carrots with a small pinch of sea salt, and cook for 3-4 minutes until softened. Add the garlic to stir in. Add the beef to the cooking veggies along with the sea salt and pepper and brown the beef. When the beef is done browning, stir in the tapioca flour and tomato paste, and cook for 1 minute. Add the broth, coconut aminos, and thyme, stir to combine, and bring to a simmer. Once simmering, bring the heat to low, cover the pan with a lid, and cook for 7 minutes. Take the lid off, stir in the peas and corn, and return the lid, cooking for 5 more minutes. Taste the filling for salt and pepper, and then top your baked potatoes with the beef/veggie shepherd’s pie filling. **Filling can be made days in advance for quick, weekday dinners!