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RECIPE
14 INGREDIENTS 9 STEPS 35min

Healthy Thai Shepherd’s Pie with Red Curry Beef

3.8
8 Ratings
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.
Healthy Thai Shepherd’s Pie with Red Curry Beef Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
35min
Total Time
$3.76
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
or 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
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
599
FAT
38.5 g
PROTEIN
36.8 g
CARBS
30.9 g

Author's Notes

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.

Cooking Instructions

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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.

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Nutrition Per Serving
Calories
599
% Daily Value*
Fat
38.5 g
49%
Saturated Fat
24.3 g
122%
Trans Fat
0.6 g
--
Cholesterol
99.8 mg
33%
Carbohydrates
30.9 g
11%
Fiber
10.6 g
38%
Sugars
10.8 g
--
Protein
36.8 g
74%
Sodium
1338.1 mg
58%
Vitamin D
--
--
Calcium
263.3 mg
20%
Iron
8.9 mg
49%
Potassium
1305.5 mg
28%
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