Wild mushroom & chestnut cottage pie

Latest comments and suggestions

• JYLBGF001

  06 October 2011

  JYLBGF001 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angela Major

  13 October 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joyce

  20 October 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yoli_gee

  22 October 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• irritable

  30 October 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Christine

  31 October 2011

  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 (!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KPP

  09 November 2011

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cheeseofyork

  20 November 2011

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlotte

  07 December 2011

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kurkovpenguin

  20 January 2012

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jfr2012

  29 January 2012

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  18 August 2012

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jacques Ransford

  20 January 2013

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1660641/

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.