South Beach Shepherd's Pie

16  ounces		frozen cauliflower florets
1  tablespoon		extra-virgin olive oil
1/2  cup		large onion, chopped
1  lb.		extra-lean groud beef
10  ounces		cups fresh or defrosted frozen shelled edamame
1/2  cup		reduced-sodium beef broth
2  teaspoons		Worcestershire sauce1/2 teaspoon freshly ground black pepper
1  dash		salt
2  tablespoons		lo-fat sour cream
1		large egg yolk
1/2  cup		shredded reduced fat cheddar cheese

Tip: For nutritional information on all the ingredients in South Beach Shepherd's Pie just click on each ingredient name. Then adjust the serving size for any South Beach Shepherd's Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 350F. Spray a 2-quart casserole with cooking spray. Bring a medium saucepan of water to a boil. Add cauliflower and cook until tender, about 10min. Drain and transfer to a large bowl.
Meanwhile, in a skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 min. Add beef and brown for 10 min; stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 min. 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 min. or until golden on top. Serve warm.