Edamame Shepherd’s Pie

This shepherd’s pie is packed with delicious ingredients and rich flavors. Even though it’s lower in carbs than a traditional shepherd’s pie, it definitely doesn’t sacrifice quality. It still delivers that warm, satisfying comfort-food feeling.

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Prep Time: 20 minutes

Cooking Time: 45 minutes

Serves: 6

Serving Size: 1 piece

• Ingredients

  • 1 medium onion, chopped

  • 3 tbsp minced garlic

  • 2 tsp salt

  • 1 tsp pepper

  • 1 lbs lean ground beef (85/15)

  • 3 cups shelled frozen edamame, defrosted (1 - 12 ounce bag)

  • 1/2 cup beef bone broth

  • 1 tbsp coconut aminos/tamari

  • 2 - 16 ounce package frozen cauliflower florets

  • 2 tbsp plain greek yogurt

  • 2 large egg yolks

  • 2 tsp salt

  • 1 tsp pepper

  • 1/2 cup shredded cheese (or 1/2 cup nutritional yeast if making it dairy free)

• Instructions

  1. Heat the oven to 350°F. Spray a 2 quart (9x9) glass casserole dish with cooking spray.

  2. Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl. Or if a the cauliflower comes in a microwave bag, just follow the instructions on the bag, to cook. Drain excess liquid. 

  3. Meanwhile in a large skillet, add cooking spray, onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add the beef and brown for about 10 minutes, until no longer pink, stirring to break up lumps. 

  4. Drain the excess liquid in a colander. 

  5. Add the edamame and cook for about 3 minutes, stirring occasionally. Stir in broth, coconut aminos, 2 tsp salt and 1 tsp pepper.

  6. Transfer the meat mixture to the casserole dish.

  7. With an electric mixer, food processor or immersion blender blend the cooked cauliflower, greek yogurt, egg yolk, 1 tsp salt and 1/2 tsp pepper.

  8. If using nutritional yeast instead of cheese, add the nutritional yeast to the creamed cauliflower.

  9. Spoon the cauliflower mixture evenly over the meat. 

  10. If using cheese: Top with the cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.

• Macros per piece (1/6th of the recipe)

  Calories - 363

  Carbs - 19.6g

  Protein - 32.6g

  Fat - 19.1g

  Fiber - 8.7g

If you try this recipe, I’d love to hear how it turned out!