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Mushroom Cottage Pie

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A hearty vegan mushroom cottage pie packed with rich, savory flavors and topped with creamy mashed potatoes. Perfect comfort food for a satisfying family meal.

Ingredients

  • 200 g mushrooms (quartered)
  • 100 g walnuts
  • 1 red onion (quartered)
  • 1 carrot (chopped)
  • 2 garlic cloves
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 can chopped tomatoes
  • 1 cup frozen peas (100 g)
  • 1 tbsp yeast extract (or marmite if you’re not gluten-free)
  • 1 kg white potatoes (peeled)
  • 1 knob butter (vegan if preferred)
  • 75 ml milk (almond or preferred)
  • salt & pepper
  • oil (for cooking and drizzling)

Instructions

  1. Add mushrooms, walnuts, red onion, carrot, and garlic to a food processor and pulse until finely chopped but still textured. Alternatively, chop everything finely by hand.
  2. Heat a pan with a little oil and add the mixture along with Italian seasoning, dried basil, and dried oregano. Cook for a few minutes until fragrant.
  3. Add chopped tomatoes, frozen peas, yeast extract, and a pinch of salt and pepper. Stir and simmer with a lid on for 10–15 minutes.
  4. Meanwhile, boil the peeled and chopped potatoes for about 10 minutes until soft. Drain, then mash with butter, milk, and a pinch of salt and pepper until smooth.
  5. Transfer the filling into a baking dish, spread the mashed potatoes evenly on top, and press down gently. Drizzle with a little oil and bake at 200°C for 30 minutes until golden on top.

Notes

  • For extra flavor, add a splash of soy sauce or vegetable stock to the filling.
  • Swap walnuts for lentils if you prefer a nut-free version.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.
  • Reheat in the oven for best texture or microwave for convenience.

Nutrition

Find it online: https://yumfamilyrecipes.com/mushroom-cottage-pie/