Cottage Pie is a mixture of ground beef and vegetables topped with mashed potatoes and baked to blend the flavors and brown the top. The vegetables used are typically peas, carrots, and celery, but you can use whatever you like. This is a good dish for cleaning out the produce crisper in the refrigerator.
For this dish, I wandered through Terra Organica and found some wonderful collard greens from Terra Verde (Deming) and delightful little sunchokes (also called Jerusalem artichokes) from Osprey Hill Farm (Acme). I decided to carry the “sun” theme farther by getting some Yukon gold potatoes from Hopewell Farm and Broadleaf Farm (both near Everson) for a light sunny color on the top.
The combination turned out to be delectable. This may be my new favorite winter comfort food.
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- 2 lbs Yukon gold potatoes (Hopewell Farm, Everson and Broadleaf Farm, Everson)
- 8 Tbsp butter (homemade)
- 1 lb lean ground beef (Island Grown Farmers Co-operative, Lummi Island member )
- 3 cloves garlic, minced (Uprising Organics CSA, Bellingham/Acme)
- 1 bunch collard greens (Terra Verde, Deming)
- 2 cup sunchokes, diced (Osprey Hill Farm, Acme)
- 1/4 cup water
- 1 Tbsp fresh rosemary, minced (home garden)
Peel and chop potatoes into 1 inch cubes. Boil in salted water until tender (about 20 minutes).
While the potatoes are cooking, remove the tough stems from the middle of the collard green leaves and discard. Coarsely chop the leaves into about 1-inch squares.
Melt half the butter (4 Tbsp) in large skillet over medium heat, and sauté minced garlic in butter for a minute or two. Add diced sunchokes and cook about 6-8 minutes until lightly browned. Add chopped collard greens and sauté until wilted, about 4 minutes more. Set vegetables aside in a bowl.
Preheat oven to 400 degrees F.
In the same skillet, brown the ground beef and rosemary. Add salt and pepper, if desired.* When beef is no longer pink, mix the vegetables in an add a quarter cup of water and cook, uncovered, over low heat for 10 minutes, adding more water if necessary to keep moist.
Mash potatoes in bowl with remainder of butter, and season* to taste.
Place beef and vegetables in a baking dish. Spread the mashed potatoes on top with a fork. Leave the potato surface a little rough so the peaks will brown beautifully in the oven.
Cook in oven at 400 degrees until bubbling and brown (about 30 minutes). Broil for last few minutes, if necessary, to brown.
No side dish is necessary for this hearty casserole, but you could add a fresh green salad if you want a nice contrast.
Terra Organica, Flora and Cornwall, Bellingham
The Islander, Lummi Island
Uprising Organics CSA, Bellingham/Acme