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Healthy Thai Shepherd’s Pie with Red Curry Beef
Recipe

14 INGREDIENTS • 9 STEPS • 35MINS

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.
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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
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.
35MINS
Total Time
$3.91
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cauliflower
1
Small Cauliflower
cut into small florets
Extra-Virgin Coconut Oil
2 Tbsp
Extra-Virgin Coconut Oil
Leek
1
Large Leek, halved, thinly sliced
Shallot
2
Medium Shallots, thinly sliced
Ground Beef
1 lb
Ground Beef
or Ground Lamb or Ground Chicken
Garlic
2 cloves
Large Garlic, minced
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Red Curry Paste
2 Tbsp
Red Curry Paste
Sea Salt
1/2 tsp
Kale
1 bunch
Kale, thinly sliced
Coconut Milk
1 cup
Coconut Milk
Lime
1
Lime, juiced
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
516
Fat
37.2 g
Protein
31.6 g
Carbs
14.7 g
Add to plan
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Healthy Thai Shepherd’s Pie with Red Curry Beef
Save
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

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 InstructionsHide images
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 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); sauté until translucent and beginning to brown, 4 minutes.
step 3
Tags
view more tags
Dairy-Free
Gluten-Free
Beef
Shellfish-Free
Dinner
Fall
One-Pot
Quick & Easy
Vegetables
Thai
Winter
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