Local Shepherd’s Pie
FRESH PRODUCE TIPS:
Though we all know that potatoes bought from the store are best stored in a dark, cool place in the kitchen cupboard, slightly different rules apply to fresh local spuds. Pulled right from the ground and washed, potatoes purchased from a farmers market that are sparkling clean are not the best storage vegetables. Potatoes actually need to go through a natural curing process that makes them shelf stable and part of that is not taking all the dirt off. Use fresh potatoes within a couple weeks of purchase and keep them in a paper bag away from fruit in a cool dark place.
Collard greens are in the same family as kale and cabbage, which can be used interchangeably in this recipe. They are incredibly nutritionally rich and can last a long time in the fridge. They make a great addition to stews and soups during which the longer, slowing cooking process softens them adequately and brings out their rich flavor. Collards like to be stored in a plastic bag in the crisper drawer of the fridge to keep them at high humidity.
GREAT ON A BUDGET!
Recipes like shepherd’s pie are rich in flavor, nutrition, and great on a budget because they are principally made up of root veggies and low cost greens. Being on a budget does not mean that you should have to sacrifice on flavor or freshness and dishes like a simple shepherd’s pie highlight the flavors of the vegetables themselves. Another perk of this recipe is that it can be made in bulk and frozen for nights when you need a break from cooking! Simply pack multiple aluminum foil pans and freeze.
To cook from frozen:
Remove from freezer about 15 minutes before you put into the oven.
Preheat the over to 375 F
Bake at 375 for 30-40 minutes and then broil for an additional 5 to get that golden top.
Ingredients:
5 carrots
2 leeks
1 yellow onion
1 medium celeriac or 3 stalks celery
2 winter turnips or rutabaga
1 bunch collard greens (or kale, cabbage, or Swiss chard)
3-5 cloves garlic
5 large potatoes
3 tbsp butter
1 tbsp flour
1 cup milk
3 tsp. salt
2 tsp black pepper
Optional: We like to incorporate fresh herbs like rosemary, thyme, sage, or parsley when we have them or dried herbs like rosemary, thyme, and oregano when we don’t have fresh.
Optional: parmesan or cheddar cheese for the top, button mushrooms inside
Preparation
Wash and peel all of your produce. Remove the stems from the collards, clean the dirt from the cracks of the leeks.
Put a pot of water on to boil that is large enough to hold your potatoes.
Cut the potatoes into large chunks and add to the water before it boils. Once it’s boiling, cook for 10 minutes.
Meanwhile, chop the carrots, celeriac (or celery), turnip, and onion into smaller bite-sized pieces. Mince the garlic. Cut collards into strips or squares.
In a large skillet, heat up a splash of oil and add in the onion. Cook until slightly softened and then add the remaining veggies and the garlic and greens. Toss together and cook for a few minutes on high heat, stirring to prevent sticking.
Add the herbs you’re using and 2 tsp. salt to the vegetables, then pour in 1 cup of water and cover with a lid. Cook for 10 minutes.
Drain the potatoes out of the water and transfer them to a bowl with 1 tbsp. of the butter 1tsp. salt, and 1/2 cup of the milk.
Return the pot that you used to boil the potatoes in to the stove and melt the other 2 tbsp of butter over low-medium heat. Add in the flour and stir with a whisk or fork to make a paste.
Very slowly add in the other half cup of milk, whisking the whole time to prevent clumping. The milk mixture should thicken. Once it has thickened slightly, turn off the heat.
Turn the vegetable pot up to high and uncover. Use a spatula to push the vegetables to the side and leave the little bit of liquid in the middle. Pour in the milk-butter-flour mixture (called a roux) into the middle and stir.
Toss all the vegetables in the mixture, they should look slightly shiny and the texture of the liquid should be like a runny gravy.
Mash the potatoes either by hand or with hand beaters until light and fluffy.
In a 9x13 casserole dish, pour the vegetables into the bottom and then layer the potato on top. Top with cheese or leave plain.
Put under the broiler for 10 minutes until the potato is slightly golden and dehydrated to make a firm top.
Serve hot.
