Description
A delightful twist on the classic cottage pie, this version features savory shiitake mushrooms in place of ground meat and a creamy cauliflower mash topping. Perfect for a comforting vegetarian or low-carb meal!
Ingredients
Scale
For the Shiitake 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)
For the 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)
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Shiitake Filling:
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 3–4 minutes until softened and fragrant. Add the sliced shiitake mushrooms and cook for 5–7 minutes until the mushrooms are tender and browned. Stir in the diced carrots, peas, vegetable broth, tomato paste, soy sauce, dried thyme, and rosemary. Season with salt and pepper. - Thicken the Filling:
In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Stir this into the shiitake mixture and cook for an additional 2–3 minutes, until the sauce thickens. Taste and adjust the seasoning if needed. Remove from heat and set aside. - Prepare the Cauliflower Mash:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 10–12 minutes, until tender. Drain the cauliflower and return it to the pot or a large mixing bowl. Add butter, milk (or vegetable broth), salt, pepper, and garlic powder. Use a potato masher or hand blender to mash the cauliflower until smooth and creamy. Adjust the consistency with more milk if necessary. - Assemble the Cottage Pie:
Preheat your oven to 375°F (190°C). Spread the shiitake filling into the bottom of a baking dish or individual ramekins. Top with a generous layer of cauliflower mash, spreading it evenly over the filling. Use a spatula to smooth the surface, or create a textured top with a fork for extra crispness. - Bake:
Place the cottage pie in the oven and bake for 20–25 minutes, until the top is golden brown and the filling is bubbling. For an extra crispy top, you can broil the pie for 2–3 minutes at the end of baking. - Serve and Garnish:
Let the cottage pie cool for a few minutes before serving. Garnish with chopped fresh parsley for a pop of color. Enjoy this hearty, comforting dish!
Notes
- You can add other vegetables to the filling, like parsnips, zucchini, or spinach, for variety.
- For a vegan version, use dairy-free butter and plant-based milk in the cauliflower mash.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9
- Protein: 8g
- Cholesterol: 20mg