Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


  • 2 medium celery stalks, cut into ¼-inch dice (about ¾ cup)
  • Kosher salt
  • 1 large carrot, cut into ¼-inch dice (about ¾ cup)
  • 1 14-oz. can whole peeled tomatoes
  • 1 medium onion, finely chopped (about 1-½ cups)
  • 1 tsp. ancho chile powder or other pure chile powder
  • 2 Tbs. unsalted butter, softened
  • + 12 more ingredients
    • 2 large sweet potatoes (about 2 lb. total)
    • 1-½ lb. ground beef (85% lean)
    • 1/3 cup coarsely chopped raisins or dried cranberries
    • ¾ oz. (¼ cup) finely grated Parmigiano-Reggiano
    • ½ cup whole milk
    • ¼ tsp. ground cinnamon
    • Kosher salt and
    • 2 tsp. ground cumin
    • Freshly ground black pepper
    • ½ cup coarsely chopped pimento-stuffed green olives
    • 2 tsp. chopped fresh oregano or ½ tsp. dried oregano
    • 3 medium cloves garlic, minced

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil. Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes When cool enough to handle, scoop the fle...

View full recipe at Fine Cooking


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