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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegetarian cottage pie with cheesy carrot potato mash. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vegetarian Cottage Pie with cheesy carrot potato mash is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vegetarian Cottage Pie with cheesy carrot potato mash is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take 1 clove garlic, peeled and crushed
  4. Prepare 1 large onion, peeled and chopped
  5. Make ready 2 medium carrots, washed, peeled and diced
  6. Prepare 2 stick celery, sliced
  7. Prepare 2 tbsp plain flour
  8. Make ready 400 ml vegetable stock
  9. Make ready 100 ml red wine
  10. Take 1 tbsp soy sauce
  11. Get 1 tbsp tomato puree
  12. Make ready 2 tbsp chopped parsley
  13. Make ready 1 can red kidney beans
  14. Take salt and freshly ground black pepper
  15. Prepare For the mash
  16. Get 6 large potatoes, peeled and cut into chunks
  17. Make ready 2 medium carrots, peeled and cut into chunks
  18. Prepare 100 ml milk
  19. Take 100 grams butter
  20. Take 200 grams cheddar cheese, created
  21. Get salt
Steps 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.

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