Anti Inflammatory Sweet Potato Cottage Pie
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Learn more →Ingredients
4 servings
For the sweet potato topping
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup milk
- ½ tsp salt
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 2 tbsp tapioca starch
- 1 ½ cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well.
- 2
Return the drained sweet potatoes to the saucepan. Add the butter, milk, and ½ tsp salt. Mash with a potato masher until smooth and creamy with no large lumps remaining. Set aside.
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