South Beach Diet Shepherds Pie Recipes

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.

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

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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.

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°.