WILD MUSHROOM & CHESTNUT COTTAGE PIE

Wild mushroom & chestnut cottage pie image

Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe

Provided by Good Food team

Categories Dinner, Main course

Time 1h20m

Yield Serves 4

Number Of Ingredients 19

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Ingredients

2 tbsp vegetable oil
2 carrots , chopped
½ swede , chopped
12 pearl onions , peeled and left whole
1 garlic clove , crushed
1 rosemary sprig
1 tsp tomato purée
1 tsp yeast extract, such as Marmite
200g can chopped tomatoes
50ml white wine
175ml vegetable stock
500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped
200g vacumn-packed chestnuts , halved
3 potatoes , diced
2 parsnips , diced
2 carrots , diced
300g celeriac , diced
100g butter
50ml milk

Steps:

Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato purée and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.
Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning.
Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.

Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 25 grams sugar, Fiber 15 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium