Wild mushroom & chestnut cottage pie

600 kcal or less autumn carrot carrots chestnut chestnuts mains over an hour potato potatoes swede swedes vegetarian cottage pie vegetarian dinner party veggie dinner party wild mushroom wild mushrooms

N/A

Serves 4

Source

Ingredients

2 tbsp vegetable oil

2 carrots , chopped

½ swede , chopped

12 pearl onions , peeled and left whole

1 garlic clove , crushed

1 rosemary sprig

1 tsp tomato purée

1 tsp yeast extract, such as Marmite

200g can chopped tomatoes

50ml white wine

175ml vegetable stock

500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped

200g vacumn-packed chestnuts , halved

3 potatoes , diced

2 parsnips , diced

2 carrots , diced

300g celeriac , diced

100g butter

50ml milk

Method

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.

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.

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.