Description
A hearty and flavorful vegetarian twist on the classic cottage pie, featuring a savory shiitake mushroom filling topped with creamy cauliflower mash. This comforting dish is perfect for a cozy dinner any night of the week.
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz shiitake mushrooms, stemmed and sliced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon flour (or gluten-free flour)
- 1 cup vegetable broth
- 1 cup frozen peas
For the Cauliflower Mash:
- 1 medium head cauliflower, chopped
- 2 tablespoons butter or plant-based alternative
- 1/4 cup milk or plant-based milk
- Salt and pepper to taste
Instructions
- Prepare the Filling: Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened. Add shiitake mushrooms and cook until browned. Stir in tomato paste, soy sauce, thyme, pepper, and salt. Sprinkle with flour, pour in vegetable broth, and simmer until thickened. Stir in peas.
- Make the Cauliflower Mash: Steam cauliflower until tender. Blend with butter, milk, salt, and pepper until smooth.
- Assemble and Bake: Spoon the mushroom filling into a baking dish, top with cauliflower mash, and bake until golden and bubbling. Let rest before serving.
Notes
- For added richness, sprinkle grated Parmesan or vegan cheese over the mash before baking.
- You can swap shiitakes for a blend of mushrooms like cremini or oyster for a varied texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 7g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
