Wild mushroom & chestnut cottage pie
INGREDIENTS
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Serves 4.
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2 tbsp vegetable oil
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2 carrots, chopped
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½ swede, chopped
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12 pearl onions, peeled and left whole
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1 garlic clove, crushed
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1 rosemary sprig
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1 tsp tomato purée
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1 tsp yeast extract, such as Marmite
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200g can chopped tomatoes
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50ml white wine
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175ml vegetable stock
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500g fresh penny buns/ceps or mixed wild mushrooms, roughly chopped
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200g vacumn-packed chestnuts, halved
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For the topping:
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3 potatoes, diced
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2 parsnips, diced
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2 carrots, diced
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300g celeriac, diced
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100g butter
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50ml milk
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