Vegetarian cottage pie M


Vegetarian cottage pie


Prep time:

Cook time:

Total time:



15-20 button mushrooms

4 tablespoons rapeseed oil

1 yellow onion

3 cloves of garlic

2 carrots

⅓ celeriac

100 ml red wine

1 Tbsp. tomato paste

400 g vegetarian mince

800 g of crushed tomatoes (2 cans)

1 Tbsp. dried thyme

1 Tbsp. Japanese soy

1 broth dice

salt and pepper

100 g grated cheese

1 bunch parsley

Mashed potatoes

1.5 kg of sweet potatoes

50 g butter

100 ml milk

1 egg yolk

salt and pepper


1. Cut the mushrooms into smaller pieces and fry them on high heat in oil until they gets nice colour.

2. Boil potatoes in salted water until soft, mash the potatoes into a lump free mash and add the other ingredients for the mash.

3. Finely chop onions and garlic. Grate celeriac and carrot on the coarse side of a grater. Fry on medium heat in oil until the onion gets some colour and softens.

4. Add vegetarian mince and continue frying for another 5 minutes.

5. Add the tomato puree and thyme and fry for another 2 minutes.

6. Turn up heat and add wine and all remaining ingredients and stir. Allow the sauce to cook for 10 minutes, reduce it.

7. Grease an oven safe dish and add the sauce. Top with the mushrooms. Divide the mashed potatoes evenly over the mushrooms and finish by sprinkling cheese on top.

8. Bake in the oven for 10-15 min, 200 degrees Celsius, until the cheese and mash have got a nice colour.

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Image by Jeff King

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