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.