south beach shepherd’s pie

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South Beach Shepherd’s Pie (adapted from: South Beach Diet Supercharged)

Topping
4 cups (1 head) cauliflower separated into florets
4 cloves garlic
2 tablespoons reduced fat sour cream
1 large egg yolk
seasoning salt to taste (salt in original recipe)
1/2 cup reduced fat cheddar cheese or mozzarella cheese

Filling
1 tablespoon olive oil
1 lb extra lean ground meat
3 cloves garlic, minced, plus extra whole cloves for cauliflower, if desired
1 onion, chopped
2 cups broccoli, chopped
2 cups spinach, chopped
1/2 cup low salt (chicken or beef) broth, thickened, if desired, with a little tapioca flour or cornstarch
2 teaspoons soy sauce (Worcestershire sauce in original)
pepper to taste

Preheat oven 350˚F.

Make topping. In a large saucepan, boil cauliflower florets and garlic cloves for 10 minutes. Drain. In a food processor, purée cauliflower and garlic. You may need to do this in batches. In a large bowl, whip puréed cauliflower with sour cream and egg yolk. Set aside.

Make filling. Heat olive oil until it shimmers. Sauté onion and garlic. Brown ground meat in onion garlic mixture. Add spinach. Cook, stirring, until bright green. Add the broccoli. Stir. Pour in broth, thickened, if desired. Season with soy sauce. Add pepper to taste. It might look as if there is not enough sauce but during baking, the cauliflower will “spring” more water.

Bake. Pour meat mixture into a 9-inch square baking dish. Spread the mashed cauliflower on top. Sprinkle salt on top. Sprinkle cheese on top. Bake 20-25 minutes or until the top is golden brown and the cheese has melted. Let cool 5-10 minutes before serving.