Sweet Potato Cottage Pie
June 21, 2010
sweet potatoes (about 2 large)
finely chopped garlic (1 large clove)
ground beef, 90% lean
(15 ounces) tomato sauce
fresh thyme or 1/2 teaspoon dried thyme or herbes de Provence, divided
ground black peper
In This Recipe
Set a Timer
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.
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