How to Cook Yummy 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. Finally, assemble the Cheesy Cottage Pie. Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover.

Meat Version: Add browned ground meat to the gravy mixture. Great recipe for Vegetarian Cottage Pie with cheesy carrot potato mash. My friend is a vegetarian, so I'm always looking for a way to turn your normal dishes into a vegetarian feast. 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. It's 250 grams of mushrooms, sliced (use your favourite ones).
3. It's 1 clove of garlic, peeled and crushed.
4. It's 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. Prepare 2 tbsp of plain flour.
8. You need 400 ml of vegetable stock.
9. Prepare 100 ml of red wine.
10. Prepare 1 tbsp of soy sauce.
11. It's 1 tbsp of tomato puree.
12. You need 2 tbsp of chopped parsley.
13. It's 1 can of red kidney beans.
14. You need 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. It's 2 of medium carrots, peeled and cut into chunks.
18. It's 100 ml of milk.
19. You need 100 grams of butter.
20. You need 200 grams of cheddar cheese, created.
21. You need of salt.

It's not just any sweet potato mash, it's cheesy sweet potato mash which is the perfect topping for the flavourful lentil and mushroom filling. 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. Start by making the sweet potato mash. Drain, then return straight to the hot pan.

Vegetarian Cottage Pie with cheesy carrot potato mash step by step

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..

Add the butter and the chopped sage leaves, season with salt and pepper and then mash until smooth. Halve the baked potatoes and scoop out the centres into a large bowl. Add the butter and mash until smooth. Stir in the milk, spring onions and half the cheese. Top with the mash and smooth over.

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