Tropical Cottage Pie
“If you think you can’t quit potatoes, give yucca a try. I swear by it. It’s got the starch you crave and it’s better for you. And it lends itself to a more tropical flavor profile, which is why I love it with this combination of beef, pineapple, chilies, and cilantro. These are tropical flavors by way of the English countryside. Totally weird, and totally works.” —Seamus Mullen
4 cups peeled yucca
2 cloves garlic
2 tablespoons grass-fed butter
½ cup grass-fed heavy cream
2 tablespoons extra virgin olive oil
1 pound grass-fed ground beef
1 onion, minced
1 cup diced fresh pineapple
½ teaspoon minced habanero chili
½ cup chopped cilantro
4 cups roughly chopped collard greens
2 cloves garlic, sliced
juice and zest of 2 limes
salt and pepper
½ cup minced scallions
½ cup fresh cilantro to garnish
lime zest to garnish
1. Preheat oven to 400°F.
2. Rub a large casserole dish with 1 tablespoon of olive oil and set aside.
3. In a large pot, bring the yucca to a boil with 2 cloves of garlic and cook for 25 minutes, until tender. Strain and remove the fibrous vein. With a potato masher, mash in the butter and cream. Season with salt and pepper and set aside.
4. Heat the olive oil over high heat in a large pot, add the beef and onion, and brown for 5 minutes. Add the habanero and diced pineapple, then remove from heat. Fold in the cilantro, season with salt and pepper, and add to the greased casserole dish.
5. Return the pot to the stove and add a little more olive oil, then add the collard greens, garlic, and lime juice and cook until just wilted, about 2 minutes. Add them to the casserole dish, mixing to combine well with the beef mixture.
6. Top the beef and greens with the yucca mash and bake in the oven for 25 to 30 minutes. Garnish with fresh cilantro, lime juice, and lime zest. Serve immediately.