Ingredients: |
Ingredients: For the topping:
2 lg sweet potatoes (about 2 lbs total)
1/2 c whole milk
3/4 oz (1/4 c) finely grated Parmigianino-reggiano
2 tbsp unsalted butter, softened
kosher salt
freshly ground pepper
For the filling:
2 tbsp olive oil
2 medium celery stalks, cut into 1/4 inch dice (about 3/4 c)
1 lg carrot, cut into 1/4 inch dice (about 3/4 c)
1 medium onion, finely chopped )about 11/2 c)
kosher salt
3 medium cloves garlic, minced
2 tsp ground cumin
2 tsp chopped fresh oregano or 1/2 tsp dried oregano
1 tsp ancho chile powder or other pure chile powder
1/4 tsp ground cinnamon
11/2 lb ground beef (85% lean)
1 14 oz can whole peeled tomatoes
1/2 c coarsely chopped pimento stuffed green olives
1/3 coarsely chopped raisins or dried cranberries
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Directions: |
Directions:Topping: Position a rack in the center of oven and heat to 425. Line a heavy-duty rimmed baking sheet with foil.
Slice sweet potatoes in half lengthwise. Set cut side down on the baking sheet. Roast until very tender, about 30 min. Scoop flesh into a med. mixing bowl. Add milk, cheese, butter, 1 tsp salt and 1/2 tsp pepper. Beat with electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside.
Filing: Heat oil in 12 inch sauce pan over med.-high heat. Add celery, carrot, onion and 1 tsp salt. Reduce heat to med. and cook, stirring frequently, until vegetables are soft, fragrant and starting to turn golden,10-15 minutes. Add garlic, cumin, oregano, chili powder and cinnamon and cook for 30 seconds. Add beef, season with 2 tsp salt and cook until no longer pink, about 5 minutes. Spoon off all but about 1 tbsp of fat. Return pan to heat.
Pour tomatoes and their juice into small bowl and crush with your hands or fork. Add tomatoes to the meat and cook, uncovered, until thick, 10-12 minutes. Add olives and raisins and cook for another few minutes. Season to taste with salt. Assemble and bake the pie.
TIP: Bake until bubbling around edges, about 30 minutes. Switch the oven to a high broil setting and position the rack about 6 inches from the broiler element. Broil the pie until sweet potatoes are a bit browned, 2-4 minutes. Let cool at least 15 minutes before serving. |
This recipe for Sweet Potato Cottage Pie is from