In a skillet, melt the coconut oil. Add the mushrooms and onions, and saute until slightly softened and browned around the edges. Remove to a plate.
Brown turkey mince in 1 TB of coconut oil until no longer pink. Return onions and mushrooms to pan. Add tomato paste, thyme, rosemary, and garlic. Saute for about 3 minutes to allow the flavors to develop. Reduce heat to medium. Sprinkle arrowroot powder over meat mixture and stir to combine until arrowroot is completely mixed in. Add vegetable stock and stir to mix in.
Sauce will begin to thicken as it comes to a simmer.
Reduce heat and simmer for about 5 minutes. Remove from heat and let cool for a couple minutes.
Stir in the thick coconut cream.
Serve over cooked Cauliflower Rice, sliced courgette noodles, sweet potato noodle, or roasted Spaghetti Squash with some roasted vegetables on the side!