Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type: Main Dish | Diet: Omnivore/GF
- 1 medium onion
- Sunflower oil, or whatever oil you prefer
- 1 pound ground beef
- Salt and pepper to taste
- 1 bunch kale
- 1 recipe Mustard Mashed Potatoes
- Smoked paprika
- 1/2 pound cheese, such as Halfpipe from Mt Mansfield Creamery, or Shelburne Farms Cheddar
- Preheat the oven to 350 degrees.
- Peel the onion, halve it, and chop it.
- Heat 1 tablespoon oil in a medium pan over medium-low heat. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is tender and translucent.
- Add the ground beef to the pan, and season with salt and pepper. Cook, stirring, until the beef is browned. Remove the meat from the pan, and scoop into a 9x13 glass baking dish.
- While the beef is cooking, strip the kale from its stems, rinse it, and chop it.
- Heat another tablespoon of oil, and wilt the kale. It's done when it's bright green and tender. In your glass baking dish, make a layer of kale on top of the layer of beef.
- Mix a tablespoon of smoked paprika into the mashed potatoes. Taste the potatoes for seasoning. When they are delightful, spread them on top of the kale in the baking dish.
- Grate the cheese onto the top of the casserole.
- Bake at 350-degrees for 30 minutes. Then, turn on the broiler, and broil until the top is browned, between 3 and 5 minutes, depending on your oven. Remove from the oven, and let rest for a few minutes before serving.
*Most people refer to this as Shepherd's Pie, but Shepherd's Pie is made with lamb, and Cottage Pie is made with beef.
*The vegetable layer of a Cottage Pie can be made up of anything you'd like! I've used corn; a combination of corn and sautéed pea shoots; wilted spinach or Swiss chard; caramelized onions; and other combos I've probably forgotten.