Sweet Potato Cottage Pie

By cnevertz • 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

Preheat oven to 350°F.
Oil a 6 to 8 cup shallow baking dish.
Pierce sweet potato skins; microwave until tender, about 4 to 6 minutes; cool.
In large skillet, heat oil over medium heat.
Add onion and celery; cook and stir until tender, about 5 minutes.
Add garlic; cook and stir 1 minute.
Add beef; cook and stir until it just begins to brown.
Stir in tomato sauce, Worcestershire, 1 teaspoon of the thyme and 1/4 teaspoon of the salt and pepper; bring to a boil.
Transfer to baking dish; spread evenly.
Scoop sweet potato from skins into medium bowl; add butter, milk, remaining 1/2 teaspoon thyme and 1/4 teaspoon each salt and pepper.
With electric beater, beat until smooth; spread over meat in baking dish.
Bake until bubbly, about 20 to 25 minutes.