Deconstructed Teriyaki Asian Shepherd’s Pie Meal Prep
Ingredients for 4 servings
- 2 medium (~800) sweet potatoes
- 1/4 cup unsweetened almond milk
- Pie filling
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/3 cup onion, chopped/diced
- 1 1/2 lb 95% lean ground beef (or your choice of ground meat)
- 2 tablespoons fresh ginger
- 1 cup sugar snap peas
- 1 (red) bell pepper, diced
- 1/3 cup matchstick carrots
- 1/2 cup shredded purple cabbage
- 8 tablespoons teriyaki sauce (I used San-J brand)
- 4 tablespoons sriracha
- 2 teaspoons sesame oil (optional)
- Garnish
- sesame seeds (toasted and black)
- green onion
STEPS
Step 1
Set oven to 420F/216C.
Step 2
Poke a few holes in the sweet potatoes using a fork or knife. Wrap them individually in nonstick foil, then bake in the oven for 45 minutes, or until soft. When they finish baking, slice them open and carve out the flesh into a bowl. Add the almond milk, then mash and mix up the sweet potato. Set aside.
Step 3
Set a skillet on medium heat. Once hot, add olive oil, garlic and onion. Saute until the onions turn brown and translucent, about 3 minutes. Increase the heat to medium-high, then add the meat. Chop up the meat as it cooks in the skillet. When it’s nearly finished cooking, reduce the heat to medium and add the fresh ginger and continue stirring for about 2 minutes.
Step 4
Add the vegetables and fold everything together, then pour in the sauce and sriracha. Fold everything together and continue cooking for about 2 to 3 minutes. Remove from the heat. If desired, pour in the sesame oil.
Step 5
Put everything together. Add a servings of the pie filling, then add a generous dollop of the mashed sweet potato on top. Garnish and enjoy!