In a large skillet, heat ghee over medium heat until hot. Stir in shallots and cook just for a minute, until coated and warmed and beginning to brown. Add carrot purée, salt, and pepper, and cook another 2 to 3 minutes, until everything’s incorporated and fragrant. Stir in heavy cream and cook another 2 minutes. Remove from heat, stir in cheese, and adjust salt and pepper to taste. Let the filling cool completely.