The beauty of this healthy shepherd's pie recipe? The pumpkin puree makes it fast! It's Paleo and Whole30-friendly. If you omit the red curry paste, this recipe is also nightshade-free and autoimmune paleo. Regardless of both those dietary accolades, it's delicious.
Total Time
35min
3.8
8 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Small
Cauliflower
•
2
Tbsp
Extra-Virgin Coconut Oil
•
1
Large
Leek
, halved, thinly sliced
•
2
Medium
Shallots
, thinly sliced
•
1
lb
Ground Beef
or Ground Lamb or Ground Chicken
•
2
cloves
Large
Garlic
, minced
•
1
Tbsp
Fresh Ginger
, minced
•
2
Tbsp
Red Curry Paste
•
1/2
tsp
Sea Salt
•
1
bunch
Kale
, thinly sliced
•
1
cup
Coconut Milk
•
1
Lime
, juiced
•
2
cups
Pumpkin Purée
•
1
tsp
Salt
Cooking Instructions
1.
Cook the cauliflower: Bring a large pot of salted water to boil. Add the Cauliflower (1) and cook until fork-tender, 6 to 8 minutes. Drain well and shake out excess moisture. Set aside.
2.
Meanwhile, make the filling: In a large cast-iron or ovenproof skillet, heat the Extra-Virgin Coconut Oil (2 Tbsp) over medium-high heat. Add the Leek (1) and Shallots (2); sauté until translucent and beginning to brown, 4 minutes.
It tastes great with beef or lamb, but also turkey or chicken.
Instead of flour, coconut milk makes both the base and the topping super rich and creamy.
Nutrition Per Serving
CALORIES
516
FAT
37.2 g
PROTEIN
31.6 g
CARBS
14.7 g
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