This was dinner...
Shelly's Sweet Potato Shepherd's Pie
1 Sweet Potato
2 Tablespoons (plus a teaspoon for sprinkling) Parmesan Cheese
1 Tablespoon Butter
1 Tablespoon Milk
Kosher Salt to taste
1 pound Ground Beef (or Turkey or Sausage)
1/2 cup Frozen Peas
1/4 cup Shredded Carrot
2 Tablespoons Soy Sauce
a few twists of Black Pepper
Nuke sweet potato till soft about 9 minutes. Peel and mash with 2 Tablespoons Parmesan, butter and milk. Add salt to taste.
Saute beef till no pink is seen. Add peas, carrots, soy sauce and pepper. Mix to combine. Divide mixture equally in 4 ramekins till 3/4 full. Save any leftover meat in fridge for the delicious beginnings of breakfast the next day.
Top each ramekin with the mashed sweet potato mixture. Sprinkle with a little more Parmesan. Bake at 350 for 30 minutes. I served them for dinner with a simple green salad.
Leftovers repurposed into a delicious breakfast the next day...
Shelly's Leftover Shepherd's Frittata
1/2 - 1 cup remaining meat mixture from making Shepherd's Pie
2 Eggs, beaten
1/4 cup Feta or Ricotta Cheese
1 Tablespoon Parmesan
Heat leftover meat mixture in oven proof saute pan till warmed through. Pour beaten eggs over. When egg is almost set, spoon dollops of cheese on top and sprinkle with Parmesan. Place in oven on broil for 5 minutes till top is golden. Sprinkle with fresh, chopped basil before serving.
Mission accomplished. Nom squared.
More leftover transformations.