Wild Mushroom & Chestnut Cottage Pie Recipe

Preheat the oven to 200°C (400°F).

Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.

Add the wild mushrooms and chestnuts to the pan, and cook for 5 minutes until the mushrooms have softened.

Stir in the tomato paste, Worcestershire sauce, vegetable broth, thyme leaves, salt, and pepper. Cook for another 5 minutes.

Meanwhile, cook the potatoes in a pot of salted boiling water until tender. Drain and return to the pot.

Add the butter and milk to the potatoes, and mash until smooth and creamy. Season with salt and pepper.

Transfer the mushroom and chestnut mixture to a baking dish. Top with the mashed potatoes, spreading evenly.

Bake in the preheated oven for 20 minutes, or until the potatoes are golden and crispy.

Serve the Wild Mushroom & Chestnut Cottage Pie hot, and enjoy!