Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetarian cottage pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Vegetarian cottage pie is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Vegetarian cottage pie is something which I have loved my whole life.
Vegetarian Shepherd's Pie with mushrooms, carrots, peas, gravy and baked under creamy mashed potatoes. ♡ Plant based! Vegetarian Shepherd's Pie! ♡ Ay yay yaaaay. A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist.
To get started with this particular recipe, we have to first prepare a few components. You can have vegetarian cottage pie using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian cottage pie:
- Take Filling
- Make ready 1 small onion
- Take 2 cloves garlic
- Take 1 celery stick
- Get 200 g celeriac
- Get 200 g swede
- Get 1 parsnip
- Take 2 carrots
- Take 200 g cooked lentils (I used brown)
- Get 2 tsp curry powder
- Take 1 tsp chilli flakes (I used chipotle)
- Take 175 ml red wine
- Get 500 ml veg stock
- Get 1 tsp cornflour (see tip)
- Take 2 bay leaves
- Prepare 1 tbsp fresh thyme
- Get Seasoning
- Make ready 1 tbsp tomato purée
- Get Potato topping
- Take 750 g potatoes
- Take Splash milk
- Take Knob butter
- Take Cheese of choice for grating
First, start by cooking the potatoes in a big pot of water. Rehydrate the dried mushrooms by pouring boiling water over them and letting them set until tender. 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 big family dinners.
Steps to make Vegetarian cottage pie:
- Finely chop the onion, garlic and celery and fry in a little olive oil over a medium heat in a heavy based pan with a lid until soft
- While the onion is cooking, peel and chop the remaining veg into small cubes. Then add to the pan with a little salt and cook for 10-12 minutes until the veg starts to soften (you might want to cover loosely with a lid)
- Turn up the heat to high and add the curry power and chilli flakes, fry for 30 secs and coat the veg, then add the red wine and herbs and reduce by half.
- Once reduced, turn the heat back down to medium/low. Add the stock, lentils, tomato purée and cornflour and cook covered with a Loose lid for 20-30 minutes, until the veg softens (time will depend on how large you chop the veg)
- Meanwhile make the mash topping by peeling and chopping the potatoes into equal sizes, covering with cold water and a half teaspoon of salt and bringing to the boil. Once boiling, reduce the heat, cover with a loose lid and cook until soft.
- Once soft, drain and mash the potatoes with a splash of milk and the butter. Then preheat the oven to 180 degrees.
- Now time to assemble the pie. Put the mixture in a deep tray, cover with the mash and top with finely grated cheese. Bake for 30 minutes until golden 😋
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 big family dinners. This vegetarian cottage pie is a classic recipe with a veggie twist. Hearty and warming, it's a truly satisfying dish - find the recipe at Tesco Real Food. Community Member. "This is a really cosy, rich vegetarian version of a classic cottage pie.
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