Wild mushroom & chestnut cottage pie

Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe

  • Prep:20 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 538
  • fat 30g
  • saturates 14g
  • carbs 59g
  • sugars 25g
  • fibre 15g
  • protein 11g
  • salt 1.05g


  • 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


  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.

  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.

  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.

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