Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips

Ingredients

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

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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