Wild mushroom & chestnut cottage pie

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• JYLBGF001

  2011-10-06 11:14:04.215133

  JYLBGF001 rated this recipe

  

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• Angela Major

  2011-10-13 23:00:41.863261

  Angela Major rated and commented on this recipe

  

  this was a great recipe and so seasonal but despite adding extra tomatoes still dry - I will add a little stock next time.

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• Joyce

  2011-10-20 15:16:14.107037

  Joyce rated and commented on this recipe

  

  This is a wonderful recipe which looks and tastes fabulous. I scaled it down as there was just two of us and was perhaps a bit heavy-handed with the Marmite, so added some more tomatoes and thickened the 'gravy' with some cornflour to get the right consistency. By the time I'd cooked it in the oven with the topping on it had mellowed beautifully. I'll definitely be making this many times more.

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• yoli_gee

  2011-10-22 11:08:23.283872

  yoli_gee commented on this recipe

  The recipe can be easily made vegan by using soy milk and olive oil, instead of cow's milk and butter in mushed potato topping.

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• irritable

  2011-10-30 14:09:57.522581

  irritable rated and commented on this recipe

  

  Truly excellent with interesting flavours. I followed tips above and increased stock, but othewise followed recipe to the letter. Very substantial served with green beans. No reason I can think of why this can't be prepared in advance, so an easy and impressive supper dish which I can see becoming a firm favourite.

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• Christine

  2011-10-31 13:02:51.735709

  Christine commented on this recipe

  My guests liked it. My notes: - 20 minutes preparation was a bit optimistic, given all the chopping involved. Well, I should add I doubled the quantities, but even then I don't see myself cutting up a swede, half a celeriac and 500 grs of ceps etc. in that time. - the root vegetables took longer to cook than the times indicated. To get rid of chewy bits I ended up blending the sauce before adding the ceps and chestnuts (and yes, it was a bit dry, so added some more stock) - Here in the Netherlands we don't have Marmite, so used black olive paste (!)

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• KPP

  2011-11-09 19:49:03.462353

  KPP rated and commented on this recipe

  

  I liked it but there did need to be more sauce and not all the root vegetables were cooked at the same time and so when I mashed them it was a bit lumpy. Knowing that I'd make it again!

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• cheeseofyork

  2011-11-20 12:39:40.259031

  cheeseofyork rated and commented on this recipe

  

  this is a foolproof winner have made several times,for meateaters and carnivores i used red wine as i had no white delicious

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• Charlotte

  2011-12-07 18:22:26.94357

  Charlotte rated and commented on this recipe

  

  I made this in two stages, the filling one evening, then the mash the day for cooking that night. The recipe says it feeds 4 yet I was able to make two pie dishes from it so I froze one for a later date. Very tasty though - really great to see some innovative, different veggie recipes.

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• kurkovpenguin

  2012-01-20 12:33:48.628406

  kurkovpenguin rated and commented on this recipe

  

  I felt there was a lot of ingredients for this recipe but it wasn't that great on flavour. I really didn't enjoy the chestnuts with it - too dry in the mouth, but perhaps that is just a personal taste. I cut the calories down on this recipe by replacing a potato with swede and only using milk for the mash. Would I make again - probably not.

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• jfr2012

  2012-01-29 20:20:42.131038

  jfr2012 rated and commented on this recipe

  

  Lovely tastes but mine seemed to be very runny. When I served it it fell apart and there was liquid at the bottom of the dish. The sauce didn't set. Any ideas ? Too much stock, add some corn flower as someone suggested?

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• Rachel

  2012-08-18 21:39:42.978806

  Rachel commented on this recipe

  A lovely recipe for a really healthy warming meal. Have done this a couple of times, making substantial substitutions both times which always worked well (Sweet potato instead of swede, normal onion chopped instead of pearl onions, and no celeriac). Didn't need to make any other adjustments - was fine sauce-wise. The chestnuts add a really nice sweetness and slight sort of 'meatiness' without meat - I think without them the dish would be far less interesting/satisfying. Was the first time I'd had chestnuts and was very pleasantly surprised! Will definitely make again.

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• Jacques Ransford

  2013-01-20 10:54:01.163594

  Jacques Ransford rated and commented on this recipe

  

  A lovely little recipe for a cold winter's evening. Probably added more wine than instructed. Wasn't measured, just added with "cook's eye". Couldn't find any celeriac, so extra potato, parsnip and carrot added. Will definitely make again.

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Ingredients

• 2 tbsp vegetable oil
• 2 carrots , chopped
• ½ swede , chopped
• 12 pearl onions , peeled and left whole
• 1 garlic clove , crushed
• 1 rosemary sprig
• 1 tsp tomato purée
• 1 tsp yeast extract, such as Marmite
• 200g can chopped tomatoes
• 50ml white wine
• 175ml vegetable stock
• 500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped
• 200g vacumn-packed chestnuts , halved

FOR THE TOPPING

• 3 potatoes , diced
• 2 parsnips , diced
• 2 carrots , diced
• 300g celeriac , diced
• 100g butter
• 50ml milk

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian

Ingredients

• 2 tbsp vegetable oil
• 2 carrots , chopped
• ½ swede , chopped
• 12 pearl onions , peeled and left whole
• 1 garlic clove , crushed
• 1 rosemary sprig
• 1 tsp tomato purée
• 1 tsp yeast extract, such as Marmite
• 200g can chopped tomatoes
• 50ml white wine
• 175ml vegetable stock
• 500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped
• 200g vacumn-packed chestnuts , halved

FOR THE TOPPING

• 3 potatoes , diced
• 2 parsnips , diced
• 2 carrots , diced
• 300g celeriac , diced
• 100g butter
• 50ml milk

Per serving

538 kcalories, protein 11g, carbohydrate 59g, fat 30 g, saturated fat 14g, fibre 15g, sugar 25g, salt 1.05 g

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