Vegetarian Cottage Pie with cheesy carrot and potato mash

  1. Preheat oven to 190C
  2. Heat a large non-stick frying pan and add the olive oil and mushrooms.
  3. Fry for 4 minutes, stirring occasionally, until lightly brown.
  4. Add the garlic, onion, celery and carrots and cook for a further 2mins.
  5. Stir in the flour and cook for 1min.
  6. Add the vegetable stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree.
  7. Bring to the boil and simmer for 10 minutes, no lid.
  8. Add the red kidney beans and parsley.
  9. Season with salt and black pepper.
  10. Bring to the boil and simmer for 10 minutes, no lid.
  11. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender.
  12. Drain well then add the butter, milk and salt.
  13. Mash until creamy and smooth, you can add more milk if you have to.
  14. Mix in the cheddar cheese, cover and set to one side.
  15. Spoon the mushroom and been mixture into a large, shallow, creased oven dish.
  16. Top with the carrot and potato mash, smoothing the surface.
  17. Or pipe it on.
  18. Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown.
  19. Goes great with a side portion of peas.

olive oil, mushrooms, clove garlic, onion, carrots, celery, flour, vegetable stock, red wine, soy sauce, tomato puree, parsley, red kidney beans, potatoes, carrots, milk, butter, cheddar cheese

Taken from cookpad.com/us/recipes/351083-vegetarian-cottage-pie-with-cheesy-carrot-and-potato-mash (may not work)

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