Wild mushroom & chestnut cottage pie

Wild mushroom & chestnut cottage pie

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(14 ratings)

Prep: 20 mins Cook: 1 hr


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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  • 2 tbsp vegetable oil
  • 2 carrots, chopped



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

  • ½ swede, chopped



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

  • 12 pearl onions, peeled and left whole



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

  • 1 garlic clove, crushed
  • 1 rosemary sprig



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

  • 200g can chopped tomatoes



    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



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

For the topping

  • 3 potatoes, diced



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

  • 2 parsnips, diced



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

  • 2 carrots, diced



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

  • 300g celeriac, diced



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

  • 100g butter



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

  • 50ml milk



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


  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, questions and tips

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31st May, 2017
Very nice! I made a few changes. I added a little vegetarian gravy granules to the filling towards the end of cooking. I didn't have any swede, but added some peas to the mix. Also, just used a large onion rather than pearl onions. And just used good old potato mash as the topping with a sprinkling of cheese on top. The chestnuts make a lovely difference to an old classic and my husband (who told me he's not keen on cottage pie) went back for seconds! Excellent vegetarian weeknight meal.
24th Aug, 2015
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
11th Oct, 2013
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.
31st Jan, 2016
Marmite is totally vegetarian
26th Jan, 2014
Marmite is vegetarian!
20th Jan, 2013
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.
18th Aug, 2012
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.
29th Jan, 2012
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?
20th Jan, 2012
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.
7th Dec, 2011
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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