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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegetarian cottage pie with cheesy carrot potato mash. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Cottage Pie with cheesy carrot potato mash is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Vegetarian Cottage Pie with cheesy carrot potato mash is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this 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 that.

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

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