Description
A hearty and comforting vegetarian shiitake mushroom cottage pie topped with creamy cauliflower mash. This dish combines savory mushroom and vegetable filling seasoned with herbs and tomato paste, thickened to perfection, and finished with a silky cauliflower topping for a nutritious twist on a classic comfort food.
Ingredients
Scale
Filling
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb shiitake mushrooms, stems removed and sliced
- 2 carrots, diced
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp cornstarch or flour (for thickening)
Cauliflower Mash Topping
- 1 large head cauliflower, chopped into florets
- 2 tbsp unsalted butter (or olive oil for dairy-free version)
- 1/4 cup milk or vegetable broth (adjust for desired consistency)
- Salt and pepper, to taste
- 1/4 tsp garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Cook the vegetables: Add sliced shiitake mushrooms and diced carrots to the skillet. Cook for about 8-10 minutes, stirring frequently until mushrooms release their moisture and start to brown.
- Add peas and seasonings: Stir in frozen peas, tomato paste, soy sauce or tamari, dried thyme, and dried rosemary. Mix well to combine all the flavors.
- Add broth and thicken filling: Pour in vegetable broth and bring the mixture to a simmer. In a small bowl, whisk the cornstarch or flour with a little cold water to make a slurry, then stir this into the skillet to thicken the filling. Cook for another 2-3 minutes until the filling is thick and cohesive. Season with salt and pepper to taste, then remove from heat.
- Make the cauliflower mash: While the filling cooks, steam or boil cauliflower florets until tender, about 8-10 minutes. Drain well to remove excess water.
- Blend the cauliflower topping: Transfer cooked cauliflower to a blender or food processor. Add butter (or olive oil), milk or vegetable broth, salt, pepper, and garlic powder if using. Blend until smooth and creamy, adjusting the liquid to your preferred consistency.
- Assemble the cottage pie: Preheat oven to 375°F (190°C). Spread the mushroom and vegetable filling evenly in a baking dish. Carefully top with the cauliflower mash, spreading it out to cover the filling completely.
- Bake the pie: Place the assembled pie in the oven and bake for 20-25 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
- Garnish and serve: Remove from oven, sprinkle freshly chopped parsley on top for garnish, and serve hot.
Notes
- For a dairy-free version, substitute butter with olive oil and use vegetable broth instead of milk in the mash.
- You can adjust the consistency of the cauliflower mash by adding more or less liquid as desired.
- To save time, prepare the cauliflower mash while the filling is cooking.
- This dish can be made ahead and reheated for a delicious leftover meal.
- Optional garlic powder in the mash adds extra flavor but can be omitted if preferred.
