Healthy Thai Shepherd’s Pie with Red Curry Beef
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.
Ingredients
1
SmallCauliflowercut into small florets
2Tbsp
Extra-Virgin Coconut Oil
1
LargeLeek, halved, thinly sliced
2
MediumShallots, thinly sliced
1lb
Ground Beefor Ground Lamb or Ground Chicken
2cloves
LargeGarlic, minced
1Tbsp
Fresh Ginger, minced
2Tbsp
Red Curry Paste
1/2tsp
Sea Salt
1bunch
Kale, thinly sliced
1cup
Coconut Milk
1
Lime, juiced
2cups
Pumpkin Purée
1tsp
Salt
Nutrition Per Serving
Calories
600
Fat
38.5 g
Protein
36.9 g
Carbs
31.0 g
Cooking Instructions
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.