DO-AHEAD TIP: Steam cauliflower.
Preheat oven to 375 degrees. Melt the ghee (or coconut oil) in a large skillet with a tight-fitting lid over medium-high heat.
Add onion and garlic and cook for 3 minutes. Add ground beef. Cook and stir, breaking up ground beef, until no longer pink.
Drain any excess grease from skillet. Add next 6 ingredients (broth through acorn squash) along with half of the salt, half of the pepper, the cumin and the oregano. Stir well to blend. Reduce skillet heat, cover and simmer for 5 to 8 minutes.
Transfer mixture to a large pie pan or baking dish and set aside.
In a large bowl, place steamed cauliflower, coconut cream, remaining salt, remaining pepper and garlic powder.
Use a potato masher to fully combine ingredients as you would for mashed potatoes then spread over beef mixture and bake for 30 minutes or until topping browns just slightly.
Allow pie to rest for 10 minutes before serving. Enjoy!