Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


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

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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