Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vegetarian cottage pie with cheesy carrot potato mash. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegetarian Cottage Pie with cheesy carrot potato mash is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Vegetarian Cottage Pie with cheesy carrot potato mash is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have vegetarian cottage pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Cottage Pie with cheesy carrot potato mash:
- Make ready 15 ml olive oil
- Get 250 grams mushrooms, sliced (use your favourite ones)
- Get 1 clove garlic, peeled and crushed
- Make ready 1 large onion, peeled and chopped
- Prepare 2 medium carrots, washed, peeled and diced
- Get 2 stick celery, sliced
- Make ready 2 tbsp plain flour
- Take 400 ml vegetable stock
- Make ready 100 ml red wine
- Prepare 1 tbsp soy sauce
- Get 1 tbsp tomato puree
- Get 2 tbsp chopped parsley
- Prepare 1 can red kidney beans
- Get salt and freshly ground black pepper
- Make ready For the mash
- Prepare 6 large potatoes, peeled and cut into chunks
- Take 2 medium carrots, peeled and cut into chunks
- Prepare 100 ml milk
- Prepare 100 grams butter
- Prepare 200 grams cheddar cheese, created
- Make ready salt
Steps to make Vegetarian Cottage Pie with cheesy carrot potato mash:
- Preheat oven to 190°C
- 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.
- 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.
- Add the red kidney beans and parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid.
- 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.
- Spoon the mushroom and been mixture into a large, shallow, creased oven dish.
- Top with the carrot and potato mash, smoothing the surface. Or pipe it on.
- 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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