Some of the truly great dishes happen to be made with very inexpensive ingredients. Many of them are cooked very slowly, with time to develop great depth of flavour. Often these dishes are even better when warmed up the following day.
Think of stews and hotpots, curries and even lasagna.
I think that most "comfort food" falls into this category. TV cooks don't normally show them; most restaurants don't do "slow food".
One of my favourites is Sea Pie, which as far as I know has no link to the ocean beyond its colour. It's one of the family favourite recipes I've been slowly putting online at
http://www.andrewalston.co.uk/recipes.html