Wild Mushroom Cottage Pie

Wild Mushroom Cottage Pie
Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4

13 Ingredients

Number of servings
4
  • 2tablespoons olive oil
  • 2 medium onions, peeled and finely diced
  • 700grams mixed wild mushrooms, finely chopped
  • 2 medium carrots, peeled and grated
  • 3 cloves garlic, peeled and minced
  • 1teaspoons rosemary, dried
  • 200grams chopped tomatoes
  • 1teaspoons yeast extract
  • 3/4 cup vegetable stock, hot
  • 1/4 cup white wine
  • 500grams potatoes, peeled and chopped
  • 300grams celeriac, peeled and chopped
  • 2tablespoons creme fraiche

Nutrition per serving

1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
10.2grams
Fat
14.0grams
Carbs
31.2grams
Sugars
9.7grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This earthy wild mushroom cottage pie is perfect for vegetarians and meat eaters alike.

Method

Step 1 of 4

Heat the oil in a large, non-stick pan on medium heat and cook the onions and carrots for 5 minutes, stirring. Stir in the garlic and mushrooms and cook for 6-8 minutes.

Step 2 of 4

Stir in the chopped tomatoes, wine, yeast extract and stock and partially cover with the lid. Bring to the boil, reduce the heat and simmer for 15 minutes until reduced.

Step 3 of 4

Pre-heat the oven to 180°C. Cook the potatoes and celeriac in a large pot of boiling water for 10-12 minutes, until tender. Drain well, mash and stir in the creme fraiche.

Step 4 of 4

Pour the mushroom mix into an ovenproof dish, smooth mash on top and bake for 30 minutes, until golden and bubbling.

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