RECIPE

14 INGREDIENTS •9 STEPS •35min

Healthy Thai Shepherd’s Pie with Red Curry Beef

Name: Healthy Thai Shepherd’s Pie with Red Curry Beef
Total time: 2100 s
Yield: 4
Ingredients: 1 Cauliflower; 2 tablespoon Extra-Virgin Coconut Oil; 1 Leek; 2 Shallot; 1 pound Ground Beef; 2 clove Garlic; 1 tablespoon Fresh Ginger; 2 tablespoon Red Curry Paste; 1/2 teaspoon Sea Salt; 1 bunch Kale; 1 cup Coconut Milk; 2 tablespoon Lime Juice; 1 pound Pumpkin Purée; 1 teaspoon Salt

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

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Feed Me Phoebe

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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Feed Me Phoebe

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

US / METRIC

Small Cauliflower

cut into small florets

2 Tbsp

Extra-Virgin Coconut Oil

Large Leek , halved, thinly sliced

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

2 Tbsp

Lime Juice

2 cups

Pumpkin Purée

1 tsp

Salt

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Nutrition Per Serving

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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.

Step 3

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3.8

8 Ratings

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Healthy Thai Shepherd’s Pie with Red Curry Beef

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