Friday, April 1, 2016

Indian-Spiced Shepherd's Pie with Roasted Sweet Potato and Cauliflower Puree

Indian cuisine is one of my absolute favorites because it's chock-full of veggie and spices. This recipe is a twist on the traditional shepherd's pie, but I honestly think I like this version better because of the smoky roasted sweet potato and cauliflower topping. The longer this dish sits, the better it gets, so any leftovers will be amazing the next day, too!


1. Preheat oven to 425. Place sweet potatoes and cauliflower in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 30 minutes. Transfer to a food processor or powerful blender and add the coconut milk, cinnamon, paprika and salt. Process until creamy and set aside. 


2. In a large skillet, heat the coconut (or olive) oil over medium-high heat. Add the onion, garlic, carrot and celery and cook until lightly softened, about 5 minutes. Season with salt and pepper. 


3. Add the ground beef and cook until no longer pink. Add the spices, coconut milk and beef broth. Bring to a simmer and cook for 5 minutes. 



4. Transfer the beef mixture to a casserole dish and top with the sweet potato puree. Bake for 30 minutes longer. Let sit at least 15 minutes before eating. Garnish each serving with cilantro.





Indian-Spiced Shepherd's Pie with Roasted Sweet Potato and Cauliflower Puree
Serves 8

All you need:
Puree
4 sweet potatoes, peeled and chopped
1 small head cauliflower, chopped into small florets
1/2 cup coconut milk
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon salt

Filling
1 tablespoon coconut oil (or olive oil)
1 red onion, diced
4 cloves garlic, peeled and chopped
3 carrots, chopped
3 celery stalks, sliced
1 pound lean ground beef
1 teaspoon curry powder
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt 
1 teaspoon sugar
1 teaspoon lemongrass paste
1/2 teaspoon ground ginger
1 cup coconut milk
1 cup beef broth 

Chopped cilantro, for garnish

All you do:
1. Preheat oven to 425. Place sweet potatoes and cauliflower in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 30 minutes. Transfer to a food processor or powerful blender and add the coconut milk, cinnamon, paprika and salt. Process until creamy and set aside. 
2. In a large skillet, heat the coconut (or olive) oil over medium-high heat. Add the onion, garlic, carrot and celery and cook until lightly softened, about 5 minutes. Season with salt and pepper. 
3. Add the ground beef and cook until no longer pink. Add the spices, coconut milk and beef broth. Bring to a simmer and cook for 5 minutes. 
4. Transfer the beef mixture to a casserole dish and top with the sweet potato puree. Bake for 30 minutes longer. Let sit at least 15 minutes before eating. Garnish each serving with cilantro.
 

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