Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


  • ¾ oz. (¼ cup) finely grated Parmigiano-Reggiano
  • 3 medium cloves garlic, minced
  • 2 Tbs. unsalted butter, softened
  • 2 large sweet potatoes (about 2 lb. total)
  • 1 14-oz. can whole peeled tomatoes
  • 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 tsp. chopped fresh oregano or ½ tsp. dried oregano
    • Kosher salt
    • Kosher salt and
    • ½ cup whole milk
    • 1 medium onion, finely chopped (about 1-½ cups)
    • 2 medium celery stalks, cut into ¼-inch dice (about ¾ cup)
    • 2 tsp. ground cumin
    • 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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