Mini Shepherd's Pie with Purple Sweet Potatoes
Ingredients
Top layer
- 352g Friedas purple sweet potatoes
- 1/3 C siggisdairy plain nonfat greek yogurt
- 1/4 C vanilla unsweetened almond milk
- cinnamon to taste
Bottom layer
- 6oz extra lean ground beef
- 2 C shredded green cabbage
- 1 vine tomato, diced
- 1/2 C diced white onion
- 1 C riced cauliflower
- garlic powder
- 21 seasoning
Preparation
Preheat oven to 400°F.
Wash potatoes, dry with paper towel, poke holes in potato with fork, wrap in damp paper towel, and cook potatoes in microwave for 5-6 minutes or until soft.
Scoop out inside of potatoes into a medium size mixing bowl.
Mash with back of fork.
Once mashed, using a mixer, whip mashed potatoes with greek yogurt, almond milk, and cinnamon.
Set aside.
Prepare ground beef and set aside.
On a sprayed pan, brown diced onions, then add riced cauliflower and continue cooking.
Once cauliflower is soft, add remaining ingredients and continue cooking until cabbage is wilted.
Add ground beef, stir, and divide among 3 ramekins.
Spoon whipped purple sweet potatoes on top of each pie.
Arrange them on a baking sheet and slide into oven for about 10 minutes.
You just want the tops to harden a little.