Empty My Fridge
Meal Prep - Asian Shepherd's Pie
Ingredients
- Sweet potato2
- Almond milk¼ cups
- Pie filling
- Olive oil1 tbsp
- Garlic · minced1 tbsp
- Onion · chopped diced⅓ cups
- Ground beef1 ½ lb
- Ginger2 tbsp
- Snap pea1 cup
- Bell pepper · diced1
- Carrot⅓ cups
- Cabbage · shredded½ cups
- Teriyaki sauce8 tbsp
- Sriracha sauce4 tbsp
- Sesame oil2 tsp
- Sesame seed
- Scallion
Instructions
- Set the oven to 216°C/420°F.
- Prick the sweet potatoes with a fork or knife. Wrap each one in nonstick foil and bake for 45 minutes, or until soft.
- Slice the potatoes open and scoop the flesh into a bowl. Add the almond milk and mash until smooth. Set aside.
- Heat a skillet over medium heat. Add the olive oil, garlic and onion and cook for about 3 minutes, until the onion is browned and translucent. Raise the heat to medium-high, add the beef and break it up as it cooks.
- When the beef is nearly cooked, lower the heat to medium, add the ginger and stir for about 2 minutes.
- Add the vegetables and fold them through. Pour in the teriyaki sauce and sriracha, fold again and cook for 2 to 3 minutes. Take off the heat and stir in the sesame oil if using.
- Assemble: spoon a portion of filling into each container, top with a generous dollop of the mashed sweet potato, and garnish.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionCarrotBell pepperCabbageGround beef
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.