Description
A delightful twist on the classic shepherd’s pie that brings a bold explosion of taste.
Ingredients
Scale
- 1 pkg ground beef (ButcherBox recommended)
- 1 cup butternut squash, small dice
- 1 cup carrots, small dice
- 1 cup peas (if frozen, do not thaw)
- 1 can (15.5 oz) garbanzo beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium yellow onion, small dice
- 4 cloves garlic, minced
- ½ tsp cinnamon
- 1 tsp muchi curry powder
- 1 tsp garam masala
- 1 Tbsp tomato paste
- 2 tsp kosher salt
- ⅓ cup beef stock
- 1 head cauliflower
- 2 sweet potatoes
- ½ tsp muchi curry powder (for topping)
- ½ tsp coarse ground black pepper
- 1 tsp kosher salt (for topping)
- 1 tsp ghee
Instructions
- Preheat your oven to 350°F (175°C). Rinse and poke the sweet potatoes, then roast for about an hour until tender. Allow them to cool and peel.
- Cut cauliflower into florets and steam for 10 minutes until fork-tender. Mash together with the sweet potatoes, spices, and ghee.
- In a large sauté pan, cook ground beef until browned. Add garlic, onion, squash, carrots, and spices. Cook until softened.
- Pour in the diced tomatoes with juices, tomato paste, and beef stock. Cook for an additional three minutes, then fold in garbanzo beans and peas.
- Pour mixture into a 9” x 13” casserole dish and top with the mashed sweet potato and cauliflower mixture. Bake for 30 minutes and serve warm.
Notes
Roasting sweet potatoes enhances flavor. Uniformly cut vegetables for even cooking. Adjust spices as needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 720 mg
- Protein: 25 g