Wild mushroom & chestnut cottage pie

Wild mushroom & chestnut cottage pie

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(13 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4
Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal538
  • fat30g
  • saturates14g
  • carbs59g
  • sugars25g
  • fibre15g
  • protein11g
  • salt1.05g
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Ingredients

  • 2 tbsp vegetable oil
  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ swede, chopped
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 12 pearl onions, peeled and left whole
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 rosemary sprig
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp tomato purée
  • 1 tsp yeast extract, such as Marmite
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 200g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50ml white wine
  • 175ml vegetable stock
  • 500g fresh penny buns/ceps or mixed wild mushrooms, roughly chopped
  • 200g vacumn-packed chestnuts, halved
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

For the topping

  • 3 potatoes, diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 parsnips, diced
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 carrots, diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300g celeriac, diced
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato purée and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.

  2. Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning.

  3. Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.

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Comments (16)

w1lmington's picture
5

I have just finished making this and it does taste good. I also added a packet of pre-cooked beluga lentils for protein. Big thumbs up and I will be making this one again. Thanks !!

meringue20's picture

I absolutely love this recipe. I made it on a cold, rainy day. It is the best dish to come home to. To make this recipe totally vegetarian, I replaced the Marmite with Vegemite.

pbaranski's picture

Marmite is totally vegetarian

nixric's picture

Marmite is vegetarian!

jacques_'s picture
5

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.

halleloojah's picture

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.

jfr2012's picture
4

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?

kurkovpenguin's picture
3

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.

gelid_girl's picture
4

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.

kwhaxby's picture
5

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

kplant1's picture
4

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!

harmoniousblacksmith's picture

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 (!)

irritable's picture
5

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.

yoli_gee's picture

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.

kilmory's picture
5

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.

angelalambert's picture
4

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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