Chop celeriac and boil for 20 minutes. Drain, and put into food processor with coconut milk, coconut oil, and salt until fluffy.
Preheat oven to 400 degrees F. Meanwhile saute ground beef, chopped vegetables, cranberries, and herbs with broth until the meat is cooked and the veggies tender.
Transfer mixture to a large bowl and mix with almond flour. Layer the ground beef mixture and the celeriac puree in a large baking dish. For the last layer make sure to have the celeriac puree on top. Bake for 20-25 minutes.
Notes
You can also layer individual ramekins. The total baking time will be reduced to 10-15 minutes. We recommend using Native Forest unsweetened full fat coconut milk for this recipe.