How To Make Wild Mushroom & Chestnut Cottage Pie
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250g wild mushrooms, sliced
- 200g cooked chestnuts, roughly chopped
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 250ml vegetable broth
- 1 tsp thyme leaves
- Salt and pepper, to taste
- 800g potatoes, peeled and cut into chunks
- 50g butter
- 100ml milk
Instructions
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Preheat the oven to 200°C (400°F).
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Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.
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Add the wild mushrooms and chestnuts to the pan, and cook for 5 minutes until the mushrooms have softened.
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Stir in the tomato paste, Worcestershire sauce, vegetable broth, thyme leaves, salt, and pepper. Cook for another 5 minutes.
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Meanwhile, cook the potatoes in a pot of salted boiling water until tender. Drain and return to the pot.
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Add the butter and milk to the potatoes, and mash until smooth and creamy. Season with salt and pepper.
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Transfer the mushroom and chestnut mixture to a baking dish. Top with the mashed potatoes, spreading evenly.
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Bake in the preheated oven for 20 minutes, or until the potatoes are golden and crispy.
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Serve the Wild Mushroom & Chestnut Cottage Pie hot, and enjoy!
Nutrition
- Calories : 387kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 28mg
- Sodium : 510mg
- Total Carbohydrates : 55g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 9g
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