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Fast Guide to Serving Appetizing Vegetarian Cottage Pie with cheesy carrot potato mash

Wishing to eat Vegetarian Cottage Pie with cheesy carrot potato mash a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear procedures on cooking a Vegetarian Cottage Pie with cheesy carrot potato mash like a famous chef made.

Vegetarian Cottage Pie with cheesy carrot potato mash

We hope you got insight from reading it, now let's go back to vegetarian cottage pie with cheesy carrot potato mash recipe. You can have vegetarian cottage pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you achieve that.

To prepare an unforgettable Vegetarian Cottage Pie with cheesy carrot potato mash, here are the materials required:

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

After readying the ingridients, next you are good to prepare your appetizing Vegetarian Cottage Pie with cheesy carrot potato mash by following the instructions on this section:

  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..

Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Top lentil mixture with mash and sprinkle with cheese. Prepare the mash by placing the parsnips in a pan and covering with cold water. Add the apples and continue Add some grated vegetarian hard cheese to the mash just before you cook the pie.

Recipe : Vegetarian Cottage Pie with cheesy carrot potato mash

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