Sweet Potato Cottage Pie

2018 is winding down. It's been a strange year, don't ya think?

So how about a comforting, super tasty savory pie to set things right?

Here at Casa Allrich we're keeping close to our electric fireplace stove, cozy in our well worn sweatshirts, hungry for post-holiday comfort food. Especially the kind of comfort food we can make ahead and forget. 

I'm craving simple soups and casseroles and slow cooked stews. Which explains this new shepherd's pie style cottage pie I threw together. 

With sweet potatoes.

Technically? It's a rancher's pie. Or what some might dub, more of a cottage pie. Though traditional cottage pie recipes tend to favor the combo of peas and carrots. I changed it up with Mediterranean flavors. Does that mean this is a Mediterranean ranch pie?

I'm just digging myself into a deeper and deeper hole, aren't I? 

Karina's Sweet Potato Cottage Pie Recipe

Not exactly a typical cottage pie. And shepherd implies a lamb. My recipe uses Black Angus beef. Perhaps I should have called this a rancher's pie. Obviously. What was I thinking? Wait. Do rancher's grow zucchini and artichokes?

Ingredients:

For the topping:

3 medium sweet potatoes, peeled and diced
Sea salt and ground pepper, to taste
A dash of nutmeg
A drizzle of fruity olive oil, to taste
Plain non-dairy milk (or moo cow milk, if you like), as needed

For the filling:

1.5 pounds ground beef (grass fed free-range, or organic ground turkey if you prefer)
1 onion, diced
4 cloves of garlic, chopped
2 small to medium zucchini, trimmed, cut into pieces
1 cup artichoke hearts, cut up
1 14-oz can Muir Glen fire roasted tomatoes with green chiles
2 tablespoons balsamic vinegar
1-2 teaspoons raw organic agave nectar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley or cilantro
1/2 teaspoon cinnamon
Sea salt and ground pepper, to taste

Instructions:

Preheat the oven to 350ºF.

Place the sweet potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender and mashable.

Meanwhile...back at the ranch:

Saute the ground beef in a large hot skillet till lightly browned; pour off the fat; return the skillet to the stove. Add in the onions and garlic; stir and cook for five minutes or until the onions are soft.

Add in the zucchini; stir and cook for a couple of minutes. Add in the artichokes and tomatoes. Stir in the balsamic vinegar, agave, dried herbs and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer. Cook until the liquid is reduced a bit. Remove from heat.

Back to the sweet potatoes:

Drain the cooked sweet potatoes and mash them lightly. Season with sea salt, ground pepper and nutmeg. Drizzle with a little fruity olive oil. Add a couple of tablespoons of hemp milk and stir until smooth and fluffy.

Layer the beef and veggie mixture in a casserole or baking dish (or four individual gratin dishes, like I did).

Top with the mashed sweet potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 minutes.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Tip:

Obviously, if you don't care for zucchini or artichokes, change them out for veggies you like. Though this combo is delicious with the spicy diced tomatoes and balsamic vinegar.

More Shepherd's Pie Inspired Recipes:

Karina's Veggie Lover's Shepherd's Pie

Elise's Easy Shepherd's Pie at Simply Recipes

Kalyn's Pureed Cauliflower with Garlic, Parmesan and Goat Cheese

Susan's vegan Skillet Gardner's Pie at FatFree Vegan Kitchen