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Vegetarian cottage pie

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 50 minutes
Ingredients (serves 4):


In a food processor, chop half of the vegetables in this order: turnip, carrots, celery, mushrooms, onions, garlic.

Preheat the oven to 220°C (Gas Mark 7).

Peel the potatoes, cut into pieces and cook in boiling water for 20 minutes.

Thinly slice just the white parts of the leeks and steam them on top of the potatoes.

During this time, in a stewpan over a high heat, sauté the minced vegetables in hot olive oil for 15 minutes, stirring regularly.

The vegetables will cook in their juice and steam.
Season with salt and pepper.

In the same food processor, mix together the gingerbread slice and parsley.

Remove the vegetable pan from heat when vegetables are cooked but still a little firm, then add the soy sauce, the parsley-bread mixture, and adjust the seasoning.

Assemble the cottage pie in a greased baking dish, with the mashed potato/leek mixture spread over the minced vegetables.

Bake for 35 minutes at 220°C (Gas Mark 7).

Serve with a green salad.
Advice: For an even more tasty treat, add 2 teaspoons of parmesan to the mixture.

Goes well with Beaujolais, red wine, merlot.

Recipe shared by Coralie.

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