South Beach Diet Shepherd's Pie
photo by CookieG1953
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g package frozen cauliflower florets
- 14.79 ml extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 453.59 g extra lean ground beef
- 473.18 ml shelled frozen edamame, defrosted
- 118.29 ml reduced-sodium beef broth
- 9.85 ml Worcestershire sauce
- 2.46 ml low-fat sour cream
- 1 large egg yolk
- 118.29 ml shredded reduced-fat cheddar cheese
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Hi! I really enjoy great food with awesome friends & family. I am willing to try new things, enjoy making things from scratch, and impressing friends with new recipes. I love showing my creativity through food. My dear husband is very agreeable to any new ideas & a great complimenter!
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
~Madame Benoit