Steps to Make Gordon Ramsay Vegetarian Cottage Pie with cheesy carrot potato mash

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetarian cottage pie with cheesy carrot potato mash. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegetarian Cottage Pie with cheesy carrot potato mash is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Vegetarian Cottage Pie with cheesy carrot potato mash is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook vegetarian cottage pie with cheesy carrot potato mash using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Cottage Pie with cheesy carrot potato mash:

1. Make ready 15 ml olive oil
2. Take 250 grams mushrooms, sliced (use your favourite ones)
3. Get 1 clove garlic, peeled and crushed
4. Prepare 1 large onion, peeled and chopped
5. Prepare 2 medium carrots, washed, peeled and diced
6. Prepare 2 stick celery, sliced
7. Get 2 tbsp plain flour
8. Make ready 400 ml vegetable stock
9. Get 100 ml red wine
10. Prepare 1 tbsp soy sauce
11. Get 1 tbsp tomato puree
12. Take 2 tbsp chopped parsley
13. Get 1 can red kidney beans
14. Get salt and freshly ground black pepper
15. Make ready For the mash
16. Get 6 large potatoes, peeled and cut into chunks
17. Make ready 2 medium carrots, peeled and cut into chunks
18. Make ready 100 ml milk
19. Prepare 100 grams butter
20. Make ready 200 grams cheddar cheese, created
21. Get salt

Instructions to make Vegetarian Cottage Pie with cheesy carrot potato mash:

1. Preheat oven to 190°C
2. Heat a large non-stick frying pan and add the olive oil and mushrooms. Fry for 4 minutes, stirring occasionally, until lightly brown. Add the garlic, onion, celery and carrots and cook for a further 2mins. Stir in the flour and cook for 1min.
3. Add the vegetable stock and the red wine to the pan, stirring, then add the Worcestershire sauce and tomato puree. Bring to the boil and simmer for 10 minutes, no lid.
4. Add the red kidney beans and parsley. Season with salt and black pepper. Bring to the boil and simmer for 10 minutes, no lid.
5. Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 20 minutes or until both are tender. Drain well then add the butter, milk and salt. Mash until creamy and smooth, you can add more milk if you have to. Mix in the cheddar cheese, cover and set to one side.
6. Spoon the mushroom and been mixture into a large, shallow, creased oven dish.
7. Top with the carrot and potato mash, smoothing the surface. Or pipe it on.
8. Place in the oven for 20 minutes, Grill for the last 5 minutes to get the top golden brown. Goes great with a side portion of peas.

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