A Thai-inspired take on shepherd's pie with Yellow Thai Coconut Curry and a butternut squash mash!
Time: 60 minutes
✅ 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
☑️ 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.