On a cold, rainy solstice day, my thoughts wandered to hearty hot dishes. Cottage Pie seemed a perfect solution for this week’s locavore meal.
Cottage Pie is the beef version of Shepherd’s Pie. Shepherd’s Pie is a traditional English dish made using lamb or mutton (hence the name). Basically a layered casserole, Cottage Pie uses ground beef instead. It’s mixed with several vegetables, all topped with a layer of mashed potatoes and then baked to blend the flavors.
Since meat, potatoes, and vegetables are all included together, this makes a perfect one-dish meal, so the menu is simple:
If you feel the need to pair it with something else, try a fresh salad with a light dressing.
Cottage Pie can be made with various vegetables. This version uses collard greens and sunchokes, also called Jerusalem artichokes. The unique flavor of the sunchokes adds a sweet taste, reminscent of carmelized onions, that brings the rest of the flavors together beautifully.
Yukon Gold potatoes are a nice change from russets, and the pale yellow color adds some visual warmth that resonates with the onset of spring.
Perfect comfort food!