Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips


  • Kosher salt
  • 1 large carrot, cut into ¼-inch dice (about ¾ cup)
  • 1-½ lb. ground beef (85% lean)
  • 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
  • 3 medium cloves garlic, minced
  • + 12 more ingredients
    • ½ cup whole milk
    • Kosher salt and
    • 2 tsp. chopped fresh oregano or ½ tsp. dried oregano
    • 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
    • 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
    • ¾ oz. (¼ cup) finely grated Parmigiano-Reggiano

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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