Eggplant & Mushroom Cottage Pie

Eggplant & Mushroom Cottage Pie

everydaygourmet.tv

Hearty Eggplant & Mushroom Cottage Pie—vegetarian meets hearty meaty flavors in this delicious, comforting dish perfect for the whole family.

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  • Slow cooker
  • Potato masher
  • Kitchen scale
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  • Baking dish
  • Saute pan
  • Saucepan
  • Baking sheet
  • Wooden spoon
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  • Chef's knife
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  • Measuring spoon
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Ingredients

  • 30g dried porcini mushrooms
  • 2 eggplants (about 800g), peeled and cut into 3 cm cubes
  • Salt
  • pepper
  • 125ml (½ cup) extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, grated
  • 3 garlic cloves, chopped
  • ½ tsp chilli flakes
  • 1 cinnamon stick
  • 2 rosemary sprigs, leaves picked and chopped, plus extra to serve
  • 400g mixed mushrooms (such as button, shiitake, oyster) roughly chopped
  • 2 tbsp tomato paste
  • 250ml (1 cup) red wine (such as shiraz or cabernet sauvignon)
  • 1 x (400g) can whole peeled tomatoes, juices drained and tomatoes crushed
  • 50g walnuts, finely chopped
  • 20g Parmesan, finely grated
  • 6 Desiree potatoes (about 1 kg), peeled and quartered
  • 50g Butter
  • 180ml (¾ cup) Milk

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