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Thai Curry Shepherd's Pie

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

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

Time: 60 minutes

Serves: 6

Ingredients:

  • 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

Make It:

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

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