Christian Shepherd’s Pie

I am a huge fan of LOST and now that it’s over, there’s a big empty space in my heart.  And my weekly tv routine.  My Tivo, on the other hand, is grateful for the space freed up on the hard drive now that the tale of Oceanic 815 has been told.

How does one bring together the world of pop culture and food?  By putting a new spin on an oldie (but a goodie) and giving it a new identity.  Regardless of your opinion of the series in general (I loved it), or the finale in particular (emotionally satisfying, intellectually not so much), Christian Shepherd’s Pie will not leave you scratching your head wondering about time travel, purgatory, or mythology.

It may leave you thinking about seconds…as in helpings, not button pushing intervals.

Christian Shepherd’s Pie

Adapted from South Beach Super Charged

BAH Note:  You’ll want the cauliflower to be cooked as tender as possible so that it can easily be transformed into the crust.  Large pieces should be cut down once cooled before you attempt to whip them with the hand mixer.  You’d be surprised at how high and far the beaters can splatter that mixture of cauliflower, sour cream, and egg.  For the maximum SB effect, use low fat sour cream and reduced fat cheese.

• 16 ounces frozen cauliflower
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 pound extra lean ground beef
• 2 cups shelled edamame (fresh or frozen)
• 1/2 cup beef broth
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon black pepper
• Kosher salt
• 2 tablespoons sour cream
• 1 large egg yolk
• 1/2 cup shredded cheddar cheese

Heat the oven to 350 degrees.  Spray a 2 quart casserole dish with cooking spray.

Cook the cauliflower according to package directions until tender.  Drain and transfer to a large bowl to cool.

Heat oil in a large skillet over medium heat.  Add onions and cook until softened, about 5 to 7 minutes.  Add the ground beef and cook until browned, about 10 minutes, breaking up any clumps.  Add the edamame, beef broth, pepper, and Worcestershire sauce.  Stir to combine.  Taste for seasoning and add salt to taste.  Transfer the meat mixture to the prepared casserole dish.

Add the sour cream and egg yolk to the bowl with the cooked cauliflower.  Using a hand mixer, whip these together until well combined.  Spread evenly on top of the meat, top with cheese, and bake for 20 to 25 minutes or until golden on top.

{printable recipe}