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.
Meanwhile, make the filling: In a large cast-iron or ovenproof skillet, heat the Extra-Virgin Coconut Oil (2 tablespoon) over medium-high heat. Add the Leek (1) and Shallot (2) (1 N/A); sauté until translucent and beginning to brown, 4 minutes.
Remove the vegetables from the pan. Add the Ground Beef (1 pound) and brown over high heat, breaking apart with your spatula into bite-sized pieces, until cooked through, about 7 minutes.
Add the vegetables back to the pan. Stir in the Fresh Ginger (1 tablespoon), Garlic (2 clove), Red Curry Paste (2 tablespoon) and Sea Salt (1/2 teaspoon). Cook for two more minutes, until fragrant.
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 tablespoon), scrapping up any brown bits that may have formed on the bottom of the pan while cooking. Set the meat mixture aside.
Finish the topping: transfer the cooked cauliflower to a blender or large food processor with the Pumpkin Purée (1 pound), remaining 1/4 of the Coconut Milk (1/4 cup), 1 tablespoon of Lime Juice (1 tablespoon), and Salt (1 teaspoon). Puree the mixture until very smooth. Taste for seasoning and add more salt as necessary.
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.
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.
Serve warm as a one-pan meal, or with a side salad and enjoy!