Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips

Ingredients

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

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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