Cook bacon according to my No Mess, Perfectly Baked Bacon method (bake it on a foil lined baking sheet at 400 for 12-15 minutes).
Heat 1 tbsp ghee in a large pot or dutch over over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through. Remove the ground beef using a slotted spoon and set it aside.
Add the remaining tbsp of ghee to the pot along with the onions, carrots, and minced garlic. Stir for 3-4 minutes until fragrant. Add in the potatoes, broth, and 1 tsp sea salt. Bring to a boil, then cover and let it cook for 18-20 minutes or until the potatoes are fork-tender.
Use a slotted spoon to remove 1 cup of cooked diced potatoes from the pot and add them to a high-powdered blender. Add the cashews, dijon mustard, nutritional yeast, remaining tsp of salt, lemon juice, and water to the blender. Blend on high for 1 minute or until it's very smooth and creamy.
Add the ground beef back into the pot along with the blended "cheese" sauce. Stir together over medium heat until well combined. Serve topped with crumbled bacon and parsley, if desired. Enjoy!
To make this nut free, omit the cashews and use 1 cup of thick full fat coconut milk instead. It will not be as creamy, but still delicious.