South Beach Diet Shepherds Pie Recipes

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

Provided by Rachelle

Number Of Ingredients 20



South Beach Diet Shepherd's Pie [Phase 1] Recipe - (4.3/5) image

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

1 (16oz) pkg Frozen
Cauliflower Florets
1 Tbsp. Olive Oil
1 Large Onion,
chopped
2 Garlic cloves,
minced
1 LB Extra Lean
Ground Beef
2 C Shelled Edamame
Frozen (defrosted)
1/2 C Beef Broth
2 tsp. Worchestershire
Sauce
1/2 tsp. Ground Pepper
2 Tbsp. low-fat
Sour Cream
1 Large Egg Yolk
1/2 C Shredded Cheddar
Cheese low-fat

SOUTH BEACH DIET SHEPHERD'S PIE

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.

Provided by Kellys Kravings

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



South Beach Diet Shepherd's Pie image

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.

Nutrition Facts : Calories 437.8, Fat 19.3, SaturatedFat 4.6, Cholesterol 116.6, Sodium 162.6, Carbohydrate 24.9, Fiber 8.5, Sugar 4.2, Protein 44.4

1 (16 ounce) package frozen 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

SOUTHWEST-STYLE SHEPHERD'S PIE

I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12



Southwest-Style Shepherd's Pie image

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°.

Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

1-1/4 pounds lean ground turkey
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt, divided
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles
1 to 2 tablespoons chipotle hot pepper sauce, optional
2-2/3 cups water
2 tablespoons butter
2 tablespoons half-and-half cream
1/2 teaspoon pepper
2 cups mashed potato flakes

SOUTH BEACH PUMPKIN PIE

Tastes exactly like the real thing! I miss my sweets, and I got to thinking, you can have everything in pumpkin pie except the cream, sugar, and crust. All of those ingredients are very easy to substitute for, and tada--delicious pumpkin pie on the south beach diet, phases 1-3! I actually normally made my pumpkin pies this way, with real sugar instead of Splenda. Pumpkin isn't listed in the book anywhere, but its a squash like zucchini so its OK (or you could make a zucchini pie, or butternut, or crook neck or... I think I'll stick with pumpkin:)

Provided by Random Rachel

Categories     Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



South Beach Pumpkin Pie image

Steps:

  • Preheat the oven to 375°.
  • Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
  • Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
  • Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
  • Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.

1 (15 ounce) can plain pumpkin or 2 cups fresh pumpkin puree
1/2 cup Splenda granular
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 eggs, blended
2/3 cup fat-free evaporated milk
1 low-fat whole wheat tortilla (omit during phase 1)

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