Vegetarian Cottage Pie with cheesy carrot potato mash
Vegetarian Cottage Pie with cheesy carrot potato mash

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegetarian cottage pie with cheesy carrot potato mash. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Today I'm making vegetarian cottage pie with cheesy mash. A tasty week night meal idea. Spoon the mince into a large shallow dish, then top with the carrot and potato mash, smoothing the surface.

To get started with this recipe, we must prepare a few components. You can cook vegetarian cottage pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian Cottage Pie with cheesy carrot potato mash:
  1. Get 15 ml olive oil
  2. Prepare 250 grams mushrooms, sliced (use your favourite ones)
  3. Prepare 1 clove garlic, peeled and crushed
  4. Prepare 1 large onion, peeled and chopped
  5. Get 2 medium carrots, washed, peeled and diced
  6. Take 2 stick celery, sliced
  7. Make ready 2 tbsp plain flour
  8. Get 400 ml vegetable stock
  9. Get 100 ml red wine
  10. Get 1 tbsp soy sauce
  11. Get 1 tbsp tomato puree
  12. Prepare 2 tbsp chopped parsley
  13. Get 1 can red kidney beans
  14. Prepare salt and freshly ground black pepper
  15. Prepare For the mash
  16. Get 6 large potatoes, peeled and cut into chunks
  17. Take 2 medium carrots, peeled and cut into chunks
  18. Take 100 ml milk
  19. Make ready 100 grams butter
  20. Take 200 grams cheddar cheese, created
  21. Make ready salt

Season to taste, then spoon it over the vegetable mixture. A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer.

Instructions to make Vegetarian Cottage Pie with cheesy carrot potato mash:
  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.

Healthy, hearty and delicious vegetarian lentil cottage (or shepherds) pie with buttery garlic sweet potato mash. · Mary Berry shows you how to whip up a quick and easy take on flaky pastry, then tops a creamy filling for an easy vegetarian cheese and potato pie. Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for This vegetarian pie is just as satisfying as the meaty version. You can make the filling ahead and chill it in its dish, which will give a really stable base for. Add pumpkin, carrot, kumara and drained Wattie's Cannellini Beans.

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