Wild mushroom & chestnut cottage pie
The recipe Wild mushroom & chestnut cottage pie can be made in approximately 1 hour and 20 minutes. For $4.25 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 33g of fat, and a total of 929 calories. This recipe serves 4. This recipe is liked by 165 foodies and cooks. This recipe from BBC Good Food requires rosemary, canned tomatoes, white wine, and yeast extract spread. With a spoonacular score of 93%, this dish is super. Similar recipes include Chestnut Cottage Pie, Chestnut and Wild Mushroom Stuffing, and Wild Mushroom, Chestnut & Sausage Stuffing.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
100g butter
200g can chopped tomatoes
2 carrots, diced
300g celeriac, diced
200g vacumn-packed chestnuts, halved
1 garlic clove, crushed
50ml milk
2 parsnips, diced
12 pearl onions, peeled and left whole
3 potatoes, diced
1 rosemary sprig
500g fresh penny buns/ceps or mixed wild mushrooms, roughly chopped
½ swede, chopped
1 tsp tomato purée
2 tbsp vegetable oil
175ml vegetable stock
50ml white wine
1 tsp yeast extract, such as Marmite
Equipment:
frying pan
oven
Cooking instruction summary:
Heat the oil in a large frying pan, add thecarrot, swede and onions, and cook for8 mins. Add the garlic, rosemary, tomatopurée and yeast extract, and cook for afurther 5 mins. Add the tomatoes andwhite wine and scrape all the goodnessoff the bottom of the pan. Pour in thestock, add the mushrooms and chestnuts,then simmer for 8 mins until the sauce isreduced and thickened. Remove from theheat and allow to cool slightly.Meanwhile, to make the topping,put all the vegetables in a large pan ofsalted water and bring to the boil. Cookfor 12 mins or until the vegetables aretender. Drain, then allow to steam-dryfor 5 mins. Roughly mash the roots withthe butter, milk and some seasoning.Heat oven to 190C/170C fan/gas 5. Pilethe mushroom mixture into an ovenproofdish, top with the mash, then cook for30 mins until golden and bubbling. Servewith some buttered greens, if you like.
Step by step:
1. Heat the oil in a large frying pan, add thecarrot, swede and onions, and cook for8 mins.
2. Add the garlic, rosemary, tomatopurée and yeast extract, and cook for afurther 5 mins.
3. Add the tomatoes andwhite wine and scrape all the goodnessoff the bottom of the pan.
4. Pour in thestock, add the mushrooms and chestnuts,then simmer for 8 mins until the sauce isreduced and thickened.
5. Remove from theheat and allow to cool slightly.Meanwhile, to make the topping,put all the vegetables in a large pan ofsalted water and bring to the boil. Cookfor 12 mins or until the vegetables aretender.
6. Drain, then allow to steam-dryfor 5 mins. Roughly mash the roots withthe butter, milk and some seasoning.
7. Heat oven to 190C/170C fan/gas
8. Pilethe mushroom mixture into an ovenproofdish, top with the mash, then cook for30 mins until golden and bubbling.
9. Servewith some buttered greens, if you like.
Nutrition Information:
