Description
A hearty and comforting Shiitake Cottage Pie featuring a savory mushroom and vegetable filling topped with creamy cauliflower mash. This gluten-free and vegetarian dish offers a delicious meatless alternative to traditional shepherd’s pie, perfect for a wholesome family meal.
Ingredients
Scale
For the filling:
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups shiitake mushrooms, stems removed, caps sliced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp flour (optional, for thickening)
- 1/2 cup vegetable broth
For the cauliflower mash:
- 1 medium head cauliflower, cut into florets
- 2 tbsp butter or olive oil
- 2 tbsp milk or cream (optional)
- 1/4 cup grated Parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes until it becomes soft and translucent. Add the minced garlic, sliced shiitake mushrooms, diced carrot, and celery. Cook for 7–9 minutes, stirring occasionally until the vegetables are softened and the mushrooms are browned.
- Add seasonings and thicken filling: Stir in the tomato paste, soy sauce, thyme, salt, and black pepper. If using, sprinkle the flour over the mixture and cook for an additional minute. Pour in the vegetable broth and simmer for 3–5 minutes until the filling thickens. Transfer this filling to a small baking dish, spreading it out evenly.
- Prepare cauliflower mash: Steam or boil the cauliflower florets until tender, about 10–12 minutes. Drain thoroughly to remove excess water. Mash the cauliflower using a fork or blend it in a food processor, adding butter or olive oil, milk or cream if desired, Parmesan if using, and season with salt and pepper until smooth and creamy.
- Assemble and bake: Spread the cauliflower mash evenly over the mushroom vegetable filling in the baking dish. Optionally, use a fork to create texture on the surface. Bake in the preheated oven for 20–25 minutes until the mash is hot and slightly golden on top.
Notes
- For a vegan version, substitute butter with olive oil and omit the Parmesan cheese.
- Boost protein by adding cooked lentils or chopped walnuts to the mushroom filling.
- Use gluten-free flour if you wish to keep the recipe strictly gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
