Eat what you like. It's just the doublethink between this and, say, the "twee" thread that bothers me.
But I think there's a crucial difference. No-one here is going to go out of their way to "source" the exact particular ingredients that would have been available to a Catalan shepherd in the 19th century in order to make a certain dish and thereby to bask in the reflected authenticity, rusticity etc. At least, I'd be very surprised if anyone did. I can see why the word 'peasant' in the thread title might rankle, implying as it does a class of poor rural agricultural workers that doesn't really exist in the UK any more (unless you count seasonal Polish fruit pickers or whatever), but all it's about is food that doesn't cost much to buy for, isn't excessively fiddly to prepare and is tasty and filling. I don't see anything wrong with that.
Anyway, we're getting badly sidetracked, let's get back to recipes.
One of my all-time favourites is sausage casserole. I like to use English pork sausages (although if you can get them, South African boerwors are the bomb, I think they're generally beef or a beef/pork mixture and they have the same kind of spice blend in them that's used to flavour biltong) along with chorizo for some extra greasiness and the wonderful red colour that comes from the paprika. Start by frying the English sausages whole with the chopped-up chorizo, plus mushrooms, onion and garlic and some chili flakes if you like (not too much, this is meant to taste European, not Mexican). Once the sausages are mostly cooked, add a 1:2 mixture of red wine and beef stock, plus whatever veg you want beyond mushrooms and onions - kale, broccoli, carrots, anything wintery really. If you want to add potatoes (or better still, sweet potatoes), I find it's best to cook them separately then add them towards the end. I guess this breaks the one-pot rule but I find it helps stop the casserole getting too slushy from the starch released by the spuds during boiling.
Add herbs - bouquet garni, bay leaves and sage are a good bet, plus lots of black pepper, salt if needed (probably not if you're using ready-made stock), a little tomato puree is good too. Then simmer on a low heat until everything is looking suitably casserole-ish, with the brilliant red oil having seeped out of the chorizo and infused the dish. Chopped parsely on top is a nice touch to finish.
We've done a more Italian version of this with a can of chopped tomatoes and bertolli beans, but if using dried beans be sure to soak them overnight first (we made the mistake of not doing this once, was pretty annoying). Belly pork can be used instead of the sausages.