Mushroom Cottage Pie

Main Course

SERVES

2

COOKING TIME

45 minutes
Mushroom cottage pie

A warming hearty supper!

INGREDIENTS

  • 250g chestnut mushrooms
  • 200g oyster mushrooms
  • 1 glove of garlic chopped
  • 1 red onion, sliced
  • 1 carrot chopped into cubes
  • 1 small turnip
  • 1 medium-sized potato
  • 1 parsnip
  • Vegetable stock cube
  • Vegetarian Worcester sauce
  • Coarse grain mustard
  • Horseradish sauce or freshly grated horseradish root
  • Crème fraiche or oat fraiche (to make it vegan)
  • 3 sprigs of thyme
  • 3 tbsp flat leaf parsley chopped
  • 4 tbsp Olive oil

METHOD

  1. Heat the oven to 200°C.
  2. Roughly chop the mushrooms, add 1½ tbsp of oil to a pan and heat, then add the mushrooms and some ground pepper and sauté over a medium-high heat for 7 minutes until nicely browned.
  3. Meanwhile peel and finely chop the garlic, and pull the thyme leaves from the stalks.  Peel and slice the onion into half-moons.  Peel and chop the carrot into cubes.  Peel roughly chop the turnip into 1cm chunks.
  4. Once the mushrooms are done, remove from the pan and set aside.  Now add 1 ½ tbsp of oil to the same pan and reduce the heat down to medium.  Add the onion, carrot and turnip and cook for 3 minutes, stirring occasionally.  Add the garlic and the thyme leaves and continue to cook for a further 7 minutes or until the onion has softened and is starting to brown.
  5. Meanwhile peel and grate the potato and parsnip into a bowl and mix with a pinch of salt and some freshly ground black pepper.
  6. Return the mushrooms to the pan with the vegetable and add the vegetable stock and 100ml of boiling water.  Stir everything together and leave to simmer on a medium-low heat for 3 minutes.  Then add the vegetarian Worcester sauce, the mustard and horseradish sauce, the crème fraiche or oat fraiche and the parsley stir gently to form a sauce.
  7. Transfer the mixture to the ovenproof dish and top with the potato and parsnip mixture, several good grinds of black pepper and drizzle evenly with 1 tbsp of olive oil.  Make sure to leave a gap in the middle the size of a bottle top in the centre of the parsnip and potato topping to allow the steam to escape during cooking.
  8. Bake in the oven for 25 minutes until golden brown and crispy.
  9. Serve with steamed spinach, broccoli, kale or Cavolo Nero cabbage.