Sweet Potato Cottage Pie

Sweet Potato Cottage Pie
Photo by Scott Phillips

Ingredients

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

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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