Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare 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 bit unique. This is gonna smell and look delicious.
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Today I'm making vegetarian cottage pie with cheesy mash. A tasty week night meal idea. Spoon the mince into a large shallow dish, then top with the carrot and potato mash, smoothing the surface.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Take 15 ml olive oil
- Take 250 grams mushrooms, sliced (use your favourite ones)
- Prepare 1 clove garlic, peeled and crushed
- Make ready 1 large onion, peeled and chopped
- Get 2 medium carrots, washed, peeled and diced
- Prepare 2 stick celery, sliced
- Make ready 2 tbsp plain flour
- Prepare 400 ml vegetable stock
- Make ready 100 ml red wine
- Prepare 1 tbsp soy sauce
- Take 1 tbsp tomato puree
- Take 2 tbsp chopped parsley
- Take 1 can red kidney beans
- Get salt and freshly ground black pepper
- Prepare 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
- Make ready 100 grams butter
- Make ready 200 grams cheddar cheese, created
- Make ready salt
Season to taste, then spoon it over the vegetable mixture. A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer.
Instructions 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.
Healthy, hearty and delicious vegetarian lentil cottage (or shepherds) pie with buttery garlic sweet potato mash. · Mary Berry shows you how to whip up a quick and easy take on flaky pastry, then tops a creamy filling for an easy vegetarian cheese and potato pie. Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for This vegetarian pie is just as satisfying as the meaty version. You can make the filling ahead and chill it in its dish, which will give a really stable base for. Add pumpkin, carrot, kumara and drained Wattie's Cannellini Beans.
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