This was dinner...

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.

Leftovers repurposed into a delicious breakfast the next day...

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
Fresh Basil
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 Eggface leftover transformations.