Prep 10 mins
Cook 50 mins
Phase 1 Recipe from the new SuperCharged book for South Beach. This is a favorite of my husbands- since he loves Shepherd's Pie & South Beach.
- 1 (16 ounce) packagefrozen cauliflower florets
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 lb extra lean ground beef
- 2 cups shelled frozen edamame, defrosted
- 1⁄2 cup reduced-sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon low-fat sour cream
- 1 large egg yolk
- 1⁄2 cup shredded reduced-fat cheddar cheese
- Heat the oven to 350. Spray a 2 quart casserole with cooking spray.
- Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
- Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add beef and brown for 10 minutes, stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 minutes longer. Stir in broth and Worcestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to the casserole.
- With an electric mixer at medium speed, whip the cooked cauliflower with sour cream, egg yolk, and another pinch of salt. Spoon cauliflower evenly over meat. Top with cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.
Super awesome! I had already had my daily bean intake so traded the edamame for sauteed green peppers. The cauliflower mashed were SO MUCH BETTER than kinds I'd had before. I added some ricotta cheese to make it a little more potato like. I did think the sauce needed work. I wished for gravy. However, as this being one of my favorite foods... I LOVED IT!
I'm not a huge fan of ground beef, so I had never tried shepherd's pie before, much less a slimmed down version. I'm currently on the Maker's Diet, so I swapped the edamame for peas, carrots, and parsnips. I also had to omit the sour cream and cheese. It was still delicious and very filling!
This is good but I omit the beef broth; there is enough liquid for my taste without it. Sometimes I used garlic in the "mashed potatoes" and sometimes I don't - good either way. Making about 1-2 times a month.