I’ve had this recipe hanging around for seven years, and I finally made it! A traditional cottage is topped with mashed potatoes. Martha’s recipe calls for regular potatoes, and I decided to use sweet potatoes!
A pound of meat, mixed with onion, carrot, and peas makes a lot so I recommend using half the meat mixture and saving (freezing!) the other half for another night. It makes for a quick and easy weeknight meal — you just have to remember to pull it out of the freezer ahead of time and have a sweet potato on hand.
Sweet potato cottage pie
Adapted from Everyday Food, November 2010
Servings: 4
Ingredients
2 Tablespoons olive oil
1 large yellow onion, diced medium
2 large carrots, cut into 3/4″ pieces
Coarse salt and ground pepper
2 Tablespoons tomato paste
1 pound ground beef
1 teaspoon dried thyme
1 cup dark (porter) beer
2 Tablespoons all-purpose flour
3/4 cup frozen peas
1 large sweet potato, very thinly sliced
Directions
1. Preheat oven to 375 degrees. In a large skillet, heat 1 Tablespoon olive oil over medium-high. Add onion and carrots and cook about 5 minutes, stirring often, until onion is soft. Season with salt and pepper and stir in tomato paste.
2. Add meat and cook about 3 minutes, breaking up with a wooden spoon as it cooks, until almost cooked through. Add thyme and beer and bring to a boil. Cook about 2 minutes, stirring frequently, until slightly reduced. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
3. Transfer half of the mixture to a greased 8×8″ baking dish. Top with sliced sweet potatoes, overlapping slices. Season potatoes with salt and pepper and brush with remaining 1 Tablespoon of olive oil. Bake until sweet potatoes are browned around edges and tender when pierced with a knife, 25-30 minutes. Let cool 10 minutes before serving. Enjoy!
Kara Cooks and Eats 