Vegetarian Cottage Pie with cheesy carrot potato mash

Name: Vegetarian Cottage Pie with cheesy carrot potato mash
Total time: 3000 s
Yield: 6 servings
Cuisine: South African
Ingredients: 15 ml olive oil; 250 grams mushrooms, sliced (use your favourite ones); 1 clove garlic, peeled and crushed; 1 large onion, peeled and chopped; 2 medium carrots, washed, peeled and diced; 2 stick celery, sliced; 2 tbsp plain flour; 400 ml vegetable stock; 100 ml red wine; 1 tbsp soy sauce; 1 tbsp tomato puree; 2 tbsp chopped parsley; 1 can red kidney beans; salt and freshly ground black pepper; 6 large potatoes, peeled and cut into chunks; 2 medium carrots, peeled and cut into chunks; 100 ml milk; 100 grams butter; 200 grams cheddar cheese, created; salt

JJ @JJduPlessis1

Cape Town

My friend is a vegetarian, so I'm always looking for a way to turn your normal dishes into a vegetarian feast.

JJ @JJduPlessis1

Cape Town

My friend is a vegetarian, so I'm always looking for a way to turn your normal dishes into a vegetarian feast.

Saved

Ingredients

50 mins

6 servings

15 mlolive oil
250 gramsmushrooms, sliced (use your favourite ones)
1 clovegarlic, peeled and crushed
1large onion, peeled and chopped
2medium carrots, washed, peeled and diced
2 stickcelery, sliced
2 tbspplain flour
400 mlvegetable stock
100 mlred wine
1 tbspsoy sauce
1 tbsptomato puree
2 tbspchopped parsley
1 canred kidney beans
salt and freshly ground black pepper
For the mash
6large potatoes, peeled and cut into chunks
2medium carrots, peeled and cut into chunks
100 mlmilk
100 gramsbutter
200 gramscheddar cheese, created
salt

Saved

Steps

50 mins

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.