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Cottage Pie with Sweet Potato Topping

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Cottage Pie with Sweet Potato Topping

Cottage Pie with Sweet Potato Topping
Ray Kachatorian
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total prep



  • Heat a large heavy casserole pot over medium-high heat until it is very hot and the first wisp of white smoke appears. Sprinkle the beef with salt and pepper. Add 1 tablespoon of the oil to the hot pot then immediately add half of the beef. Cook until the beef is hot, about 2 minutes. Add the remaining beef and cook until it is brown, about 6 minutes. Transfer the beef to a strainer set over a large bowl; discard the excess oil.
  • Heat the remaining 2 teaspoons of oil in the same pot. Add the onions, rosemary, and thyme and cook for about 3 minutes or until fragrant. Stir in the garlic, coriander, fennel, cumin, cayenne, paprika, and turmeric. Stir in the beef and cook for about 3 minutes.
  • Add the red wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot. Simmer for 5 minutes or until the wine has reduced slightly. Add the beef stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid.
  • Decrease the heat to medium-low. Cover and simmer very gently, stirring occasionally, for 30 minutes to allow the flavors to marry.
  • Bring a large saucepan of salted water to a boil over high heat. Add the sweet potatoes and cook until a skewer can be inserted into the center of the potatoes without resistance, about 18 minutes. Strain the potatoes.
  • Blend the hot sweet potatoes in a food processor until smooth and creamy. Blend in the milk, cream, and butter.
  • Transfer the puree to a bowl and stir in the parsley. Season to taste with salt.
  • Spoon the beef filling into 4 individual baking dishes, dividing equally.
  • Spoon the potato puree over the beef filling and create a design on the potato using the back of a spoon.
  • Preheat the oven to 500°F. Bake the pies in the oven until the top is golden and the pies are heated through, about 15 minutes.
  • Serve and enjoy.