Thai Shepherd’s Pie with Pumpkin Cauliflower Mash
  1. Preheat the broiler.
  2. Cook the cauliflower according to package directions.
  3. In an ovenproof skillet, heat the coconut oil over medium-high heat. Add the leeks and shallots and saute until translucent, 4 minutes.
  4. Add the ground beef and and cook until browned, breaking into bite-sized pieces, about 7 minutes.
  5. Stir in the garlic, ginger, red curry paste, and 1/2 teaspoon salt. Cook for two more minutes, until fragrant.
  6. Fold in the greens and continue to cook until the greens are wilted.
  7. Remove from the heat and add 3/4 cup coconut milk and 1 tablespoon lime juice. Set aside.
  8. Put the cooked cauliflower in a food processor or blender with the pumpkin puree, 1/4 cup coconut milk, 1 tablespoon lime juice, and 1 teaspoon salt. Puree until smooth.
  9. Smooth out the meat mixture evenly in the skillet. Put the pumpkin cauliflower mash on top and smooth it out to cover the meat.
  10. Put the skillet in the oven and cook until the meat mixture starts bubbling up the sides of the pan, 5 to 10 minutes.
Recipe Notes

Nutrition Info per Serving

Calories 318, Fat 17 g, Saturated Fat 11 g, Cholesterol 62 mg, Sodium 1092 mg, Carbohydrate 20 g, Fiber 7 g, Sugar 7 g, Added Sugar 1 g, Protein 24 g, Vitamin D 1 mcg, Calcium 240 mg, Iron 5 mg, Potassium 828 mg

Recipe adapted from Feed Me Phoebe.