Wild mushroom & chestnut cottage pie

• vegetable oil↗2 tbsp tbsp
• carrots↗2

  chopped

• swede

  chopped

• pearl onions↗12

  peeled and left whole

• garlic clove↗1

  crushed

• rosemary↗1

  sprig

• tomato purée↗1 tsp tsp
• yeast1 tsp tsp

  extract, such as Marmite

• can chopped tomatoes200g g
• white wine↗50ml ml
• vegetable stock↗175ml ml
• fresh penny buns/ceps or mixed wild mushrooms↗500g g

  roughly chopped

• vacumn-packed chestnuts200g g

  halved

• potatoes↗3

  diced

• parsnips↗2

  diced

• carrots↗2

  diced

• celeriac↗300g

  diced

• butter↗100g
• milk↗50ml

Step-by-step instructions

1. 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. 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. 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.