Sweet Potato Cottage Pie

By • June 21, 2010 • 0 Comments


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Serves 4-6

  • 1-1/2 pound sweet potatoes (about 2 large)
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 teaspoon finely chopped garlic (1 large clove)
  • 1 pound ground beef, 90% lean
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoon fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black peper
  • 2 tablespoons butter
  • 1 tablespoon milk
  1. Preheat oven to 350°F.
  2. Oil a 6 to 8 cup shallow baking dish.
  3. Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool.
  4. In large skillet, heat oil over medium heat.
  5. Add onion and celery; cook and stir until tender, about 5 minutes.
  6. Add garlic; cook and stir 1 minute.
  7. Add beef; cook and stir until it just begins to brown.
  8. Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
  9. Transfer to baking dish; spread evenly.
  10. Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper.
  11. With electric beater, beat until smooth; spread over meat in baking dish.
  12. Bake until bubbly, about 20 to 25 minutes.

Tags: baking, casserole, fall, fall, family, leftovers, savory

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