Shepherds Pie South Beach Diet Recipes

SOUTH BEACH DIET SHEPHERD'S PIE

Steps:

• 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.

SOUTH BEACH DIET SHEPHERD'S PIE [PHASE 1] RECIPE - (4.3/5)

Steps:

• Bake 350º 20-25 Minutes Heat oven to 350º. Spray a 2 Quart Casserole with cooking spray. Bring a medium saucepan of water to a boil. Add cauliflower and cook until tender, about 10 minutes. Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring 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 worchestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to casserole. WITH AN ELECTRIC MIXER on medium speed, whip the cooked cauliflower with the sour cream, egg yolk and another pinch of salt. Spoon cauliflower evenly over meat. Top with cheese and bake until golden on top. Serve warm. South Beach Diet Super Charged Book

SHEPHERD'S PIE - SOUTH BEACH DIET

Steps:

• Heat the oven to 350 degrees. Spray a 2-quart casserole with cooking spray.
• Steam or cook cauliflower in microwave until very tender. 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 sea salt. Transfer meat mixture to the casserole.
• With an electric mixer at medium speed, whip the cooked cauliflower with sour cream, egg yolk, and pinch of salt if you'd like. Spoon evenly over meat. Top with cheese and bake for 20-25 minutes, or until golden on top. Serve warm.

DOWN SOUTH SHEPHERD'S PIE

Steps:

• Preheat the oven to 180C/gas 4.
• Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
• Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
• Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
• Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
• Spoon the mince into the bottom of a large ovenproof dish.
• Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
• Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
• Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

SOUTHWEST-STYLE SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.

TRADITIONAL SHEPHERD'S PIE

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.