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Cottage Pie with Sweet Potato Topping

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Ray Kachatorian

1 hr 35 mins total
20 mins prep

Recipe Filed Under
Ground Beef, Sweet Potato & Yam, British, Baking, Gluten Free, Main Dish, Dinner, Casserole, Winter, Christmas, Housewarming, Entertaining

Provided By: Curtis Stone

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Ingredients

Serves:

1 tablespoon plus 2 teaspoons olive oil

2 1/2 pounds lean ground beef

Salt and freshly ground black pepper

2 onions, finely chopped

1 large sprig fresh rosemary

1 large sprig fresh thyme

2 garlic cloves, minced

2 teaspoons coriander seeds, toasted, ground

2 teaspoons fennel seeds, toasted, ground

1 teaspoon cumin seeds, toasted, ground

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon turmeric

1 cup dry red wine

2 very ripe tomatoes, coarsely chopped

1 1/2 cups beef stock or beef broth

SWEET POTATO TOPPING

2 large sweet potatoes (about 2 1/2 pounds total), peeled and cut into 2-inch chunks

1 cup whole milk

1/2 cup heavy cream

6 tablespoons butter, room temperature

2 tablespoons chopped fresh flat leaf parsley

Directions

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.