Vegetarian Cottage Pie with cheesy carrot potato mash. Heat a large non-stick frying pan and add the olive oil and mushrooms. No freezing required Easy to store meals. Add the cheesy mashed potatoes on top in dollops and spread it smooth to cover.

This vegetarian Shepherd's Pie has all of the flavor you'd expect in the traditional version but with all of the hearty goodness of lentils!. Tender lentils are simmered in a rich savory broth, topped with creamy mashed potatoes and baked to golden perfection! Serve this easy meal as a meatless favorite any time of year. You can cook Vegetarian Cottage Pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vegetarian Cottage Pie with cheesy carrot potato mash

You need 15 ml of olive oil.
You need 250 grams of mushrooms, sliced (use your favourite ones).
You need 1 clove of garlic, peeled and crushed.
Prepare 1 of large onion, peeled and chopped.
You need 2 of medium carrots, washed, peeled and diced.
You need 2 stick of celery, sliced.
It's 2 tbsp of plain flour.
Prepare 400 ml of vegetable stock.
Prepare 100 ml of red wine.
It's 1 tbsp of soy sauce.
Prepare 1 tbsp of tomato puree.
It's 2 tbsp of chopped parsley.
It's 1 can of red kidney beans.
Prepare of salt and freshly ground black pepper.
Prepare of For the mash.
It's 6 of large potatoes, peeled and cut into chunks.
It's 2 of medium carrots, peeled and cut into chunks.
Prepare 100 ml of milk.
It's 100 grams of butter.
It's 200 grams of cheddar cheese, created.
It's of salt.

This easy Shepherd's Pie recipe is layered with ground beef, carrots, corn and green peppers smothered in a tomato spiked brown gravy all topped with crispy, cheesy hash browns. It's perfect comfort food for St. Patrick's Day or an any day easy family favorite! This isn't your traditional shepherd's pie, I've swapped lentils for meat, sweet potato mash for regular mash and a tomato based sauce instead of gravy sauce.

Vegetarian Cottage Pie with cheesy carrot potato mash step by step

Preheat oven to 190°C.
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..
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..
Add the red kidney beans and parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid..
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..
Spoon the mushroom and been mixture into a large, shallow, creased oven dish..
Top with the carrot and potato mash, smoothing the surface. Or pipe it on..
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..

The equipment section above contains affiliate links to products we use and love! Meat Version: Add browned ground meat to the gravy mixture. Cottage pie is one of those dishes we all grew up with. There's absolutely nothing special about this dish but it epitomizes the family dinner meal. Its been around for centuries and it originated as a leftover meat dish topped with mashed potato to create a "pie".