Step-by-Step Guide to Make Super Quick Homemade Vegetarian Cottage Pie with cheesy carrot potato mash

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegetarian cottage pie with cheesy carrot potato mash. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vegetarian Cottage Pie with cheesy carrot potato mash is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Vegetarian Cottage Pie with cheesy carrot potato mash is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first 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 cook it.

The ingredients needed to make Vegetarian Cottage Pie with cheesy carrot potato mash:

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

Instructions 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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