Sweet Potato Cottage Pie

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Sweet Potato Cottage Pie

A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.



  • Ingredients for the topping
  • 2 large sweet potatoes (about 2pounds)
  • 1/2 cup coconut milk, from the can
  • 2 tablespoons unsalted butter, room temperature
  • 2 1/2 teaspoon sea salt(divided)
  • 1 teaspoon freshly ground black pepper
  • ----------------------------------------------
  • Ingredients for the Filling
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1-2 large carrot, cut into 1/4-inch dice
  • 1 medium onion, finely chopped or 1/2 cup pearl onions
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1-1/2 pound ground beef
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon chile powder
  • 3/4 teaspoon dried oregano
  • 1 (14oz) can diced tomatoes
  • 1 cup frozen peas


  1. Directions for Potatoes

    1. Peel and chop sweet potatoes. Keep the sizes the same to ensure they cook evenly. Using a large pot fill half way with cold water. Add in potatoes, 1 teaspoon of sea salt then cover and bring to a boil. Lower temperature to medium and keep covered for 25 minutes or until they are fork tender. Drain in a colander and put back into pot. Let sit for 5 minutes covered.
    2. Add in coconut milk, butter, 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Beat using an electric mixer until creamy. Taste for additional seasoning. Set aside
  2. Directions for the Filling

    1. Preheat oven to 350 degrees F.
    2. Heat a large sauté pan over a medium temperature then add in oil. Add the garlic, carrots and onion. Stir with a wooden spoon and in 1 minute add in salt and pepper. Continue to stir frequently, until the vegetables are soft, fragrant, and starting to turn golden, 7 minutes. Add in beef, cumin, oregano, chile powder, and continue cooking until the beef is no longer pink. This should take about 7-8 minutes and keep stirring often with the wooden spoon. Taste for any additional seasonings.
    3. Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the meat and cook, uncovered, until thick, 10 to 12 minutes. Season to taste with salt if desired.
    4. Drain any fat that is in the pan.
    5. Scoop the beef mixture to a large baking dish. Spread the sweet potatoes over the top in an even layer. 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 the sweet potatoes are a bit browned, 2 minutes.
    6. Let cool for a couple of minutes before serving.

    Note: You can bake the sweet potatoes whole in a oven at 425 degrees for about 45 minutes (just make a few fork marks to prevent the potato from exploding in your oven. Let cool, slice in 1/2 the long way and scoop out flesh.

    Tip: If you want your topping a little extra crispy just add a few tabs of butter to the top before you set under the broiler!

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