Recipe: Perfect Vegetarian Cottage Pie with cheesy carrot potato mash

Vegetarian Cottage Pie with cheesy carrot potato mash. Heat a large non-stick frying pan and add the olive oil and mushrooms. No freezing required Easy to store meals. Start by making the sweet potato mash.

Put the mash in a piping bag with a wide star nozzle and pipe over the filling, building it up until covered completely. This isn't your traditional shepherd's pie, I've swapped lentils for meat, sweet potato mash for regular mash and a tomato based sauce instead of gravy sauce. I grew up eating vegetarian shepherds pie, my mum would switch the meat for lentils, beans or soya mince. You can have Vegetarian Cottage Pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegetarian Cottage Pie with cheesy carrot potato mash

1. Prepare 15 ml of olive oil.
2. Prepare 250 grams of mushrooms, sliced (use your favourite ones).
3. Prepare 1 clove of garlic, peeled and crushed.
4. Prepare 1 of large onion, peeled and chopped.
5. You need 2 of medium carrots, washed, peeled and diced.
6. You need 2 stick of celery, sliced.
7. You need 2 tbsp of plain flour.
8. You need 400 ml of vegetable stock.
9. It's 100 ml of red wine.
10. You need 1 tbsp of soy sauce.
11. You need 1 tbsp of tomato puree.
12. It's 2 tbsp of chopped parsley.
13. It's 1 can of red kidney beans.
14. Prepare of salt and freshly ground black pepper.
15. It's of For the mash.
16. Prepare 6 of large potatoes, peeled and cut into chunks.
17. Prepare 2 of medium carrots, peeled and cut into chunks.
18. Prepare 100 ml of milk.
19. It's 100 grams of butter.
20. You need 200 grams of cheddar cheese, created.
21. You need of salt.

It's a meal I'll always associate with cosy, comforting family times. Finally, assemble the Cheesy Cottage Pie. Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover. The equipment section above contains affiliate links to products we use and love!

Vegetarian Cottage Pie with cheesy carrot potato mash instructions

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

Vegan Version: Use olive oil in place of butter and non-dairy milk in place of the yogurt. Meat Version: Add browned ground meat to the gravy mixture. The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.

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