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Before you jump to Vegetarian Cottage Pie with cheesy carrot potato mash recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.
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As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not really that tough. It's related to being sensible, usually.
We hope you got insight from reading it, now let's go back to vegetarian cottage pie with cheesy carrot potato mash recipe. To cook vegetarian cottage pie with cheesy carrot potato mash you need 21 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Vegetarian Cottage Pie with cheesy carrot potato mash:
- Prepare 15 ml of olive oil.
- Take 250 grams of mushrooms, sliced (use your favourite ones).
- Prepare 1 clove of garlic, peeled and crushed.
- You need 1 of large onion, peeled and chopped.
- Take 2 of medium carrots, washed, peeled and diced.
- Use 2 stick of celery, sliced.
- Get 2 tbsp of plain flour.
- Get 400 ml of vegetable stock.
- Provide 100 ml of red wine.
- Use 1 tbsp of soy sauce.
- Prepare 1 tbsp of tomato puree.
- You need 2 tbsp of chopped parsley.
- Use 1 can of red kidney beans.
- Get of salt and freshly ground black pepper.
- Use of For the mash.
- Provide 6 of large potatoes, peeled and cut into chunks.
- Provide 2 of medium carrots, peeled and cut into chunks.
- Prepare 100 ml of milk.
- You need 100 grams of butter.
- You need 200 grams of cheddar cheese, created.
- Get of salt.
Steps to make Vegetarian Cottage Pie with cheesy carrot potato mash:
- Preheat oven to 190°C.
- Heat a large non-stick frying pan and add the olive oil and mushrooms. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min..
- Add the vegetable stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid..
- Add the red kidney beans and parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid..
- Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side..
- Spoon the mushroom and been mixture into a large, shallow, creased oven dish..
- Top with the carrot and potato mash, smoothing the surface. Or pipe it on..
- Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes great with a side portion of peas..
Beans and veggie mince replace meat, and root vegetables give the mash a unique twist. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer. Top lentil mixture with mash and sprinkle with cheese. Prepare the mash by placing the parsnips in a pan and covering with cold water. Add the apples and continue Add some grated vegetarian hard cheese to the mash just before you cook the pie.
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