Description
A hearty and comforting vegetarian Shiitake Cottage Pie featuring a savory mushroom and vegetable filling topped with creamy cauliflower mash—a delicious low-carb alternative to traditional mashed potatoes.
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
- 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)
Garnish
- 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 soft and fragrant, about 3-4 minutes.
- Cook the Vegetables: Add the sliced shiitake mushrooms and diced carrots to the skillet. Cook until mushrooms release their moisture and soften, about 7-8 minutes.
- Add Flavorings: Stir in the frozen peas, tomato paste, soy sauce or tamari, dried thyme, dried rosemary, salt, and pepper. Mix well to coat all ingredients.
- Simmer the Filling: Pour in the vegetable broth and bring the mixture to a simmer. Cook for 5 minutes to let the flavors meld.
- Thicken the Filling: In a small bowl, whisk the cornstarch or flour with a little cold water to create a slurry. Stir this into the filling and cook until the mixture thickens, about 2-3 minutes. Remove from heat.
- Prepare the Cauliflower Mash: Meanwhile, steam or boil the cauliflower florets until tender, about 10-12 minutes. Drain well.
- Mash the Cauliflower: Transfer the cooked cauliflower to a bowl and mash with butter (or olive oil), milk or vegetable broth, salt, pepper, and garlic powder if using. Adjust consistency to preference; it should be creamy and smooth.
- Assemble the Pie: Preheat your oven to 375°F (190°C). In an oven-safe dish, spread the mushroom and vegetable filling evenly. Top with the cauliflower mash, spreading it out smoothly.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is slightly golden and heated through.
- Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley on top, and serve warm for a comforting meal.
Notes
- You can substitute shiitake mushrooms with cremini or portobello for variation.
- Use gluten-free flour or cornstarch to keep this recipe gluten-free.
- For a vegan version, use olive oil instead of butter and non-dairy milk for the cauliflower mash.
- To add more protein, consider stirring in cooked lentils or beans into the filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian British
