Name: Wild mushroom & chestnut cottage pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: British
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

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

Method

step 1
Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato purée and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.
step 2
Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning.
step 3
Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.