Although Punxsutawney Phil predicted an early spring, our farmers markets will continue to run on their winter schedules till the end of March. As winter temps swing up and down, winter markets offer an array of goods that can be used for cozy meals.
What better way than with a hearty, filling shepherd’s pie? This is a classic comfort dish that makes even better leftovers. While traditionally a meat dish with beef or lamb, you can cram this full of winter veggies like carrots, turnips, or kohlrabi. You’ll also want to pick up onions, garlic, snow peas, and potatoes. Not a meat-eater? Just use a variety of mushrooms for that umami flavor. (Look for lion’s mane, shiitake, oyster, and more from Black Trumpet Farm at River Arts District and North Asheville markets or The Forest Farmacy at Asheville City Market.)
First, you’ll preheat the oven to 400 degrees. In a medium saucepan, cover potatoes with water. Season with a tablespoon of salt. Bring to a boil over high heat and cook for 12 to 15 minutes (or until the potatoes are fork-tender). Drain the potatoes and set aside in colander. In the same medium saucepan, mash the potatoes with butter, milk, and salt. You can add herbs like dill, rosemary, or thyme to match your personal flavor preference.
Now that you’ve made the mashed potatoes, it’s time to cook your meat. You can find grass-fed beef from Crow Fly Farms and Dry Ridge Farm (Asheville City Market) or Dillingham Family Farm (Weaverville Tailgate Market). If you prefer lamb, look for it from Sugar Hollow Farm (River Arts District Farmers Market). In a large sauté pan over medium-high heat, heat a tablespoon of cooking oil over medium-high heat. Add one pound of ground meat. Cook until browned, about 8 to 10 minutes.
Add diced veggies, including onion, carrots, garlic, mushrooms, and whatever else you’d like to include, and cook for a few more minutes. Drain the fat and add two cups of broth (chicken, beef, or vegetable), two tablespoons tomato paste, and herbs (such as rosemary or thyme). Simmer until the juices thicken, then add a handful of thinly sliced snow peas. Transfer the meat and veggie mixture to a baking dish. Spoon the mashed potatoes on top. Bake at 400 degrees for 30-35 minutes until it’s golden brown. Remove from the oven and wait 5 to 10 minutes to cool down before serving your shepherd’s pie.
At winter markets now you’ll also find radishes, cabbage, kale, salad greens, winter squash, and sweet potatoes. Markets are also stocked with a variety, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide.