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Wild mushroom & chestnut cottage pie

Wild mushroom & chestnut cottage pie was pinched from <a href="" target="_blank"></a>
Serves 4.
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
For the topping:
3 potatoes, diced
2 parsnips, diced
2 carrots, diced
300g celeriac, diced
100g butter
50ml milk
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