Thai Curry Shepherd's Pie


Shepherd's Pie with Yai's Thai Yellow Coconut Curry

A Thai-inspired take on shepherd's pie with Yellow Thai Coconut Curry and a butternut squash mash!

Time: 60 minutes
Serves: 6

✅  1 medium Butternut Squash, peeled and cubed
✅  1 jar Yai's Thai Yellow Thai Coconut Curry
✅  1 1/2 lb Ground Beef
✅  1/2 Red Onion, diced
✅  1 Green Bell Pepper, diced
✅  3 large Carrots, peeled and sliced
✅  3 stalks Celery, sliced
✅  3 cloves Garlic, minced
✅  1/4 cup Coconut Milk
✅  1 tsp Salt
✅  1 tbsp Oil

    Shepherd's Pie Meal Prep with Yai's Thai Yellow Coconut Curry

    ☑️  Boil butternut squash cubes until soft, about 20 minutes.
    ☑️  While that boils, heat oil over medium-high heat in a large skillet.
    ☑️  Add garlic, onions, bell peppers, carrots, and celery, and cook 5 minutes.
    ☑️  Mix in ground beef and heat until mostly cooked through, about 10 minutes.
    ☑️  Pour in Yellow Thai Coconut Curry, let simmer 10 minutes to thicken.
    ☑️  Strain butternut squash cubes, transfer to mixing bowl, and mash. Stir in coconut milk and salt.
    ☑️  Remove beef and veggie mixture from heat and spread the butternut squash mash on top.
    ☑️  Bake at 400˚F for 25-30 minutes, until browned.

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