Friday, August 19, 2011

Sweet Potato Cottage Pie

Cottage Pie is an English dish of minced beef topped with mashed potatoes (dated back to 1791!), where as Shepherd's Pie is traditionally made with lamb.  This is a modern version of the classic: I added sweet potato in placed of plain and threw in a multitude of vegetables for color, flavor and health.  There is also a more modern flavor profile throughout this dish that gives it an unexpected twist.  Don't worry, it is still as comforting as the original.  Enjoy!

Scoop servings into individual dishes and enjoy hot out of the oven!
3 large sweet potatoes, washed, peeled and diced
milk (cow, soy or hemp) added as needed when mashing the potatoes
2tbs butter
1tbs extra virgin olive oil
sea salt and fresh ground pepper to taste
a dash of cinnamon

1lb lean ground beef
2 small sweet onion, diced
2tbs minced garlic
1tbs extra virgin olive oil
2 zucchini, quartered and then sliced
1c carrots, diced or 1c artichoke hearts, quartered
1-14oz can fire roasted diced tomatoes
1/4c balsamic vinegar
1tbs agave nectar
1tsp dried thyme
1tbs fresh basil (or 1tsp dried)
1tsp dried parsley or cilantro
1/2tsp cinnamon
sea salt and fresh ground pepper to taste

1.  Preheat oven to 350F.  Spray a casserole dish with olive oil spray and set aside.
2. Bring sweet potatoes to a boil in a pot and cook until fork tender.
3. Heat 1tbs olive oil over medium-high heat until rippled.  Add onion and garlic and saute until translucent.  Add beef and carrots and cook until beef is browned.
4. Add zucchini and cook a few minutes more.
5. Add tomatoes (and artichokes if using), balsamic vinegar, agave nectar and seasonings.  Stir and cook until liquid is reduced and all vegetables are cooked.  Taste and adjust salt and seasonings as needed.
6.  Meanwhile, drain potatoes and add in butter until melted.  Then mash slightly, add a little milk, salt and oil and whip until light and fluffy, adding more milk and salt as needed.  Season with a dash of cinnamon.
7. Pour beef and vegetable mixture into prepared casserole dish and top with an even spread of mashed potatoes.  Bake in the oven about 25 minutes, or until potatoes begin to brown and the whole dish is bubbling.  Serve hot out of the oven.

No comments:

Post a Comment