Go Back Email Link
–+ servings
Print

Sweet Potato Topped Cottage Pie With Ground Beef

A savory ground beef gravy with carrots and peas under a mashed sweet potato crust, baked and broiled until the ridges caramelize.
Course Main Course
Cuisine British
Keyword sweet potato topped cottage pie with ground beef
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients

For the Beef Filling

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced small
  • 3 cloves garlic minced
  • 1 ½ lb ground beef 85/15
  • 2 tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • 1 ½ cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 cup frozen peas
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper

For the Sweet Potato Topping

  • 2 ½ lb sweet potatoes peeled and cut into 1-inch cubes
  • 4 tablespoon butter
  • ⅓ cup whole milk warmed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup shredded sharp cheddar optional

Instructions

Make the Sweet Potato Topping

  • Put the sweet potato cubes in a pot, cover with cold salted water, bring to a boil, and cook 12 to 15 minutes until a fork slides through easily.
  • Drain well and return them to the hot dry pot for 1 minute to steam off surface water. Mash with the butter, then the warm milk, then the salt and pepper. Season firmly so the topping tastes savory.

Build the Beef Filling

  • Heat the oil in a large skillet over medium heat. Cook the onion and carrot 6 minutes, then add the garlic and cook 1 minute more.
  • Add the ground beef, break it up, and cook about 8 minutes until browned. Do not drain the fat.
  • Stir in the tomato paste and cook 2 minutes until it darkens to brick red. Sprinkle the flour over the meat and stir 1 minute.
  • Pour in the beef broth and Worcestershire sauce, add the thyme, and simmer 8 to 10 minutes until the gravy is thick enough that a spatula leaves a clear path across the pan. Stir in the peas off the heat and season with salt and pepper.

Assemble and Bake

  • Heat the oven to 400F. Spread the filling into a 9x13-inch baking dish and level it. Let it cool 10 minutes.
  • Spoon the sweet potato mash over the surface in dollops, then spread it out so it touches all four sides of the dish and seals the filling in. Drag a fork across the top to raise ridges.
  • Bake 25 to 30 minutes, until the filling bubbles at the edges. Scatter the cheddar on now if using, then broil 2 to 4 minutes, watching closely, until the ridges are deep caramel.
  • Rest 10 minutes before serving so the portions hold their shape.

Notes

  • Cottage vs shepherd's: beef makes it a cottage pie, lamb makes it a shepherd's pie. The topping does not change the name.
  • Thicken the gravy: a thin filling wicks into the mash and the topping sinks.
  • Dry the potatoes: one minute in the hot dry pot after draining makes a firmer mash.
  • Seal the edges: spread the mash to all four sides so the filling cannot bubble over.
  • Season the mash hard: salt and black pepper keep the sweet potato savory. No brown sugar.
  • Make ahead: assemble up to 24 hours ahead, adding 5 to 10 minutes from cold, or freeze unbaked up to 3 months.
  • Storage: 4 days in the fridge. Reheat covered at 350F for 20 to 25 minutes.