Recipe of Perfect Vegetarian cottage pie

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegetarian cottage pie. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vegetarian Shepherd's Pie with mushrooms, carrots, peas, gravy and baked under creamy mashed potatoes. ♡ Plant based! Vegetarian Shepherd's Pie! ♡ Ay yay yaaaay. A vegetarian take on a classic cottage pie. Beans and veggie mince replace meat, and root vegetables give the mash a unique twist.

Vegetarian cottage pie is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vegetarian cottage pie is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vegetarian cottage pie using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegetarian cottage pie:

1. Take Filling
2. Take small onion
3. Make ready garlic
4. Get celery stick
5. Get celeriac
6. Take swede
7. Prepare parsnip
8. Make ready carrots
9. Prepare cooked lentils (I used brown)
10. Make ready curry powder
11. Get chilli flakes (I used chipotle)
12. Get red wine
13. Take veg stock
14. Make ready cornflour (see tip)
15. Make ready bay leaves
16. Get fresh thyme
17. Prepare Seasoning
18. Make ready tomato purée
19. Take Potato topping
20. Prepare potatoes
21. Prepare milk
22. Take butter
23. Make ready Cheese of choice for grating

First, start by cooking the potatoes in a big pot of water. Rehydrate the dried mushrooms by pouring boiling water over them and letting them set until tender. Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for big family dinners.

Instructions to make Vegetarian cottage pie:

1. Finely chop the onion, garlic and celery and fry in a little olive oil over a medium heat in a heavy based pan with a lid until soft
2. While the onion is cooking, peel and chop the remaining veg into small cubes. Then add to the pan with a little salt and cook for 10-12 minutes until the veg starts to soften (you might want to cover loosely with a lid)
3. Turn up the heat to high and add the curry power and chilli flakes, fry for 30 secs and coat the veg, then add the red wine and herbs and reduce by half.
4. Once reduced, turn the heat back down to medium/low. Add the stock, lentils, tomato purée and cornflour and cook covered with a Loose lid for 20-30 minutes, until the veg softens (time will depend on how large you chop the veg)
5. Meanwhile make the mash topping by peeling and chopping the potatoes into equal sizes, covering with cold water and a half teaspoon of salt and bringing to the boil. Once boiling, reduce the heat, cover with a loose lid and cook until soft.
6. Once soft, drain and mash the potatoes with a splash of milk and the butter. Then preheat the oven to 180 degrees.
7. Now time to assemble the pie. Put the mixture in a deep tray, cover with the mash and top with finely grated cheese. Bake for 30 minutes until golden 😋

Tuck into this vegetarian cottage pie from Mary Berry for a hearty dinner or weekend lunch. This recipe is a great winter warmer and perfect for big family dinners. This vegetarian cottage pie is a classic recipe with a veggie twist. Hearty and warming, it's a truly satisfying dish - find the recipe at Tesco Real Food. Community Member. "This is a really cosy, rich vegetarian version of a classic cottage pie.

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