Beef, Tomato & Mushroom Cottage Pie (Printable version)

Savory beef, tomatoes, and mushrooms in a rich sauce, topped with creamy sweet potato mash.

# What you'll need:

→ Filling

01 - 1 lb lean ground beef
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz mushrooms, sliced
05 - 1 large carrot, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 cup beef stock
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 tbsp olive oil
13 - Salt and black pepper, to taste

→ Sweet Potato Mash

14 - 2 large sweet potatoes (about 2 lb), peeled and cubed
15 - 2 tbsp butter
16 - 1/4 cup milk
17 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Place sweet potatoes in a large saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes until tender.
03 - While the sweet potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
04 - Add garlic and mushrooms; cook for another 3–4 minutes until the mushrooms release their juices.
05 - Add ground beef, breaking it up with a spoon, and cook until browned.
06 - Stir in tomato paste, diced tomatoes, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in beef stock and mix well. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
07 - Drain the sweet potatoes and mash with butter, milk, salt, and pepper until smooth and creamy.
08 - Spoon the beef filling into a baking dish (about 9x9 in). Spread the sweet potato mash evenly on top.
09 - Bake for 20–25 minutes until the top is slightly golden and the filling is bubbling.
10 - Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The sweet potato topping adds natural sweetness that plays beautifully against the rich beef filling
  • This is one of those rare comfort foods that freezes beautifully and actually tastes better the next day
02 -
  • The filling must be thick enough that a spoon stands up in it before you top with the mashed sweet potatoes, otherwise you'll end up with a soupy layer underneath
  • Sweet potatoes need more mashing than regular potatoes to get truly smooth, so don't be afraid to work them a bit longer
03 -
  • Rough up the surface of your sweet potato mash with a fork before baking to create more crispy golden ridges
  • Let your filling cool slightly before topping with the mash, otherwise the potatoes can sink into the sauce

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