Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


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

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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