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RECIPE
14 INGREDIENTS9 STEPS35MIN

Healthy Thai Shepherd’s Pie with Red Curry Beef

4.0
6 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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 AF.

35MIN

Total Cooking Time

14

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
cut into small florets
2 Tbsp
Extra-Virgin Coconut Oil
1
Large Leek , halved, thinly sliced
2
Medium Shallots , thinly sliced
1 lb
Ground Beef
Ground Lamb or Ground Chicken
2 cloves
Large Garlic , minced
1 Tbsp
2 Tbsp
Red Curry Paste
1/2 tsp
1 bunch
Kale , thinly sliced
1 cup
Coconut Milk
1 tsp
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Directions

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Step 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.
Step 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) (1 N/A); sauté until translucent and beginning to brown, 4 minutes.
Step 3
Remove the vegetables from the pan. Add the Ground Beef (1 lb) and brown over high heat, breaking apart with your spatula into bite-sized pieces, until cooked through, about 7 minutes.
Step 4
Add the vegetables back to the pan. Stir in the Fresh Ginger (1 Tbsp) , Garlic (2 cloves) , Red Curry Paste (2 Tbsp) and Sea Salt (1/2 tsp) . Cook for two more minutes, until fragrant.
Step 5
Carefully fold in the Kale (1 bunch) , and continue to cook the meat mixture until the greens are wilted. Remove the pan from the heat and add 3/4 cup of the Coconut Milk (3/4 cup) and 1 tablespoon of the Lime Juice (1 Tbsp) , scrapping up any brown bits that may have formed on the bottom of the pan while cooking. Set the meat mixture aside.
Step 6
Finish the topping: transfer the cooked cauliflower to a blender or large food processor with the Organic Pumpkin Purée (2 cups) , remaining 1/4 of the Coconut Milk (1/4 cup) , 1 tablespoon of Lime Juice (1 Tbsp) , and Salt (1 tsp) . Puree the mixture until very smooth. Taste for seasoning and add more salt as necessary.
Step 7
Assemble the pie: using the back of a wooden spoon or spatula, make sure the meat mixture is spread evenly in the skillet. Scoop the cauliflower pumpkin mash on top and smooth with your spatula so the meat is mostly covered.
Step 8
Bake the pie: preheat the broiler to high. Transfer the skillet to the broiler and cook until the meat is bubbling up the sides and the topping has begun to form a light crust, about 5 minutes.
Step 9
Serve warm as a one-pan meal, or with a side salad and enjoy!

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