A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.
You can use another size dish for baking the pie, but keep in mind that the thickness of the meat and sweet potato layers will change, which may affect the baking time.
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This is a great way to use up leftover beef or pork roast. Just chop the meat coarsely by hand or in the food processor. To ease up a little on the sweetness, I add a cup or so of leftover mashed potatoes. I play with the spices since I am not a fan of cinnamon. I use long pepper ground finely or freshly ground allspice.
I've made this casserole several times and love it. Very adaptable as one reader noted. Leftovers are wonderful too!
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