Make-Ahead Sweet Potato “Cottage Pie” (and Why It Isn’t Shepherd’s Pie)
Tip: Use your casserole pan to roast the sweet potatoes and remove the liner before you add the beef later on. And if you have a very large oven-friendly skillet you can save a step (and a much dirtier pan). Just cook the meat mixture first, then add the sweet potatoes on top of your skillet. Pop the whole thing in the oven and you’re off.
Ingredients
Scale
- 3 medium-large sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, finely diced or shredded
- 2 cloves of garlic, minced
- 1 pound ground beef
- 2 tablespoons Worcestershire sauce
- 2 tablespoons of tomato paste (or use ketchup in a pinch)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 2 tablespoons butter
- half a can beef broth (14.5 ounce can)
Instructions
- Roast the sweet potatoes. Set your oven to 400 degrees F and pierce the skins with a fork 2-3 times. Set on a lined baking sheet and cook for about 45 minutes. Allow to cool, then scoop out the insides. Mash with a potato masher or fork until smooth and creamy.
- Meanwhile, add oil to a large skillet on medium heat. Cook onions about 5 minutes then add garlic and cook for another minute. Add beef and brown, about 8-10 minutes.
- Season with Worcestershire sauce, tomato paste, salt, pepper and thyme then stir. Add broth and bring to a simmer and let the flavors combine and the sauce reduce for about 5 minutes. Remove from heat.
- In a 9×13 baking pan, pour the beef mixture and arrange in a single layer. Now add the layer of sweet potato and smooth. Break up butter into 6 pats and arrange on top. Sprinkle with salt and pepper then cook in the oven (at 400 degrees F) for 35-40 minutes until golden on the edges.