Wild mushroom & chestnut cottage pie recipe | Good Food
Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe, from BBC Good Food magazine.
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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
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