Sweet Potato Cottage Pie
This big trough of awesomeness is a slight adaptation of a recipe I saw recently in Fine Cooking magazine, which is fast becoming one of my favorite food publications. In my continuing effort to purge the fridge of long held condiments I decided to try this dish as a means to polish off some cerignola olives and peppadew peppers we had lying about. Yeah....this baby was a two-fer in our quest to pare down the number of bottles, cans and plastic tubs we've accumulated over the past year.
While it meay be that we turned to this dish as a fridge cleaner, we'll go back to it again and again (and again, if Arthas has anything to do with it) because it flat-out rocks with salty, sweet and umami tastes in perfect balance. Those of you feeling the urge to run screaming from this cottage pie because just seeing the name is dragging up memories of grade-school lunch ladies serving you a dish of the same name, DON'T. This dish is as far a cry from the cottage pie of your elementary school youth as Barbara Streisand is from Ke$ha.
Do I make myself clear?
"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. 



