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

Before you jump to Vegetarian Cottage Pie with cheesy carrot potato mash recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Eating Apples Is Good.

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*We hope you got insight from reading it, now let’s go back to vegetarian cottage pie with cheesy carrot potato mash recipe. You can have vegetarian cottage pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you do it. *

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