Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


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

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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