Rustic Cottage Pie With Mushroom Sauce Recipe
A vegetarian Continental recipe with extra virgin olive oil, onion - minced, cloves garlic - minced. Ready in 1h 50m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
28 steps- 1
To begin making the Rustic Cottage Pie With Mushroom Sauce Recipe we will first make the Mushroom sauce
- 2
To start making, in a medium saucepan, heat the oil over medium heat
- 3
Add the minced garlic and onions, sauté until soft
onion - minced(1)cloves garlic - minced(2)onion - finely chopped(1)cloves garlic(2) - 4
Add the mushrooms and cook them until tender and soft
button mushrooms - finely chopped (any local variety)(250 grams)button mushrooms - diced or quartered(200 grams) - 5
Add vegetable broth along with thyme and bring to boil
vegetable stock(1 cup)fresh thyme leaves - chopped or dried leaves(1 teaspoon)dried thyme leaves(1/2 teaspoon) - 6
Reduce the heat to low and simmer for about 20 minutes or until the liquid is reduced to half
- 7
Once the mushroom sauce has reduced to half, use an immersion blender and puree the sauce until it is smooth
- 8
Keep the sauce aside
- 9
At this stage, preheat the oven to 180C
- 10
Grease a medium size rectangular baking pan with some butter
tablespoons butter (unsalted)(2) - 11
The next step is to make the topping for the Cottage Pie
- 12
In a medium bowl add the boiled potatoes, butter, milk, season with salt and pepper and coarsely mash the potatoes using a fork or potato masher
salt and pepper - to tastesoy chunks (nuggets) - boiled and chopped(1/4 cup)tablespoons butter (unsalted)(2)potatoes (aloo) - boiled and diced(4)milk(0.1 cup)salt and pepper - as needed - 13
Set aside
- 14
The next step is to proceed to make the filling for the Pie
- 15
In a medium sauté pan, heat the oil over medium heat
- 16
Add the onion, garlic and sauté for about 5 minutes or until transparent
onion - minced(1)cloves garlic - minced(2)onion - finely chopped(1)cloves garlic(2) - 17
Add the carrots, celery and sauté for about 10 minutes or until the vegetables are tender
vegetable stock(1 cup)stalk celery - diced(1)carrot (gajjar) - diced(1) - 18
When the vegetables are done, add the cooked soya chunks, prepared mushroom sauce, peas, corn and thyme
vegetable stock(1 cup)fresh thyme leaves - chopped or dried leaves(1 teaspoon)green peas (matar)(1/2 cup)sweet corn(1/2 cup)soy chunks (nuggets) - boiled and chopped(1/4 cup)dried thyme leaves(1/2 teaspoon) - 19
Season with salt and pepper and adjust seasoning to suit your taste
salt and pepper - to tastesalt and pepper - as needed - 20
Transfer the complete vegetable filling mixture to the prepared baking pan and spread it evenly
vegetable stock(1 cup) - 21
Pour the mushroom sauce over the vegetables
vegetable stock(1 cup) - 22
Top this mixture with an even layer of mashed potatoes
potatoes (aloo) - boiled and diced(4) - 23
You can also pipe the mashed potatoes using a piping bag to get a good looking Cottage Pie
potatoes (aloo) - boiled and diced(4) - 24
Bake the Rustic Cottage Pie With Mushroom Sauce for about 40 minutes or until the potatoes have browned evenly
potatoes (aloo) - boiled and diced(4) - 25
Once you notice the potatoes are getting browned, remove the pie from the oven
potatoes (aloo) - boiled and diced(4) - 26
Rest them for 15 minutes before serving
- 27
Allow the Cottage Pie to rest for 15 minutes before serving
- 28
Serve the Rustic Cottage Pie With Mushroom Sauce as a wholesome dinner or even as a main course for parties
Rate this recipe
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Rustic Cottage Pie With Mushroom Sauce Recipe
A vegetarian Continental recipe with extra virgin olive oil, onion - minced, cloves garlic - minced. Ready in 1h 50m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making the Rustic Cottage Pie With Mushroom Sauce Recipe we will first make the Mushroom sauce
- 2
To start making, in a medium saucepan, heat the oil over medium heat
- 3
Add the minced garlic and onions, sauté until soft
onion - minced(1)cloves garlic - minced(2)onion - finely chopped(1)cloves garlic(2) - 4
Add the mushrooms and cook them until tender and soft
button mushrooms - finely chopped (any local variety)(250 grams)button mushrooms - diced or quartered(200 grams) - 5
Add vegetable broth along with thyme and bring to boil
vegetable stock(1 cup)fresh thyme leaves - chopped or dried leaves(1 teaspoon)dried thyme leaves(1/2 teaspoon) - 6
Reduce the heat to low and simmer for about 20 minutes or until the liquid is reduced to half
- 7
Once the mushroom sauce has reduced to half, use an immersion blender and puree the sauce until it is smooth
- 8
Keep the sauce aside
- 9
At this stage, preheat the oven to 180C
- 10
Grease a medium size rectangular baking pan with some butter
tablespoons butter (unsalted)(2) - 11
The next step is to make the topping for the Cottage Pie
- 12
In a medium bowl add the boiled potatoes, butter, milk, season with salt and pepper and coarsely mash the potatoes using a fork or potato masher
salt and pepper - to tastesoy chunks (nuggets) - boiled and chopped(1/4 cup)tablespoons butter (unsalted)(2)potatoes (aloo) - boiled and diced(4)milk(0.1 cup)salt and pepper - as needed - 13
Set aside
- 14
The next step is to proceed to make the filling for the Pie
- 15
In a medium sauté pan, heat the oil over medium heat
- 16
Add the onion, garlic and sauté for about 5 minutes or until transparent
onion - minced(1)cloves garlic - minced(2)onion - finely chopped(1)cloves garlic(2) - 17
Add the carrots, celery and sauté for about 10 minutes or until the vegetables are tender
vegetable stock(1 cup)stalk celery - diced(1)carrot (gajjar) - diced(1) - 18
When the vegetables are done, add the cooked soya chunks, prepared mushroom sauce, peas, corn and thyme
vegetable stock(1 cup)fresh thyme leaves - chopped or dried leaves(1 teaspoon)green peas (matar)(1/2 cup)sweet corn(1/2 cup)soy chunks (nuggets) - boiled and chopped(1/4 cup)dried thyme leaves(1/2 teaspoon) - 19
Season with salt and pepper and adjust seasoning to suit your taste
salt and pepper - to tastesalt and pepper - as needed - 20
Transfer the complete vegetable filling mixture to the prepared baking pan and spread it evenly
vegetable stock(1 cup) - 21
Pour the mushroom sauce over the vegetables
vegetable stock(1 cup) - 22
Top this mixture with an even layer of mashed potatoes
potatoes (aloo) - boiled and diced(4) - 23
You can also pipe the mashed potatoes using a piping bag to get a good looking Cottage Pie
potatoes (aloo) - boiled and diced(4) - 24
Bake the Rustic Cottage Pie With Mushroom Sauce for about 40 minutes or until the potatoes have browned evenly
potatoes (aloo) - boiled and diced(4) - 25
Once you notice the potatoes are getting browned, remove the pie from the oven
potatoes (aloo) - boiled and diced(4) - 26
Rest them for 15 minutes before serving
- 27
Allow the Cottage Pie to rest for 15 minutes before serving
- 28
Serve the Rustic Cottage Pie With Mushroom Sauce as a wholesome dinner or even as a main course for parties
Rate this recipe
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