Description
This Shiitake Cottage Pie with Cauliflower Mash is a comforting and healthy vegetarian twist on the classic British dish. Filled with sautéed shiitake mushrooms, carrot, and celery in a flavorful sauce, topped with creamy cauliflower mash, this dish is perfect for a wholesome meal that’s both gluten-free and satisfying.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shiitake mushrooms, stems removed and sliced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 cup vegetable broth
- Salt and pepper to taste
Cauliflower Mash
- 1 medium head cauliflower, cut into florets
- 2 tablespoons butter (or dairy-free alternative)
- 1/4 cup milk (or plant-based milk)
- 2 tablespoons grated Parmesan (optional)
- Chopped parsley for garnish
Instructions
- Prepare the Oven and Sauté Vegetables: Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for about 3–4 minutes until they soften and become fragrant.
- Cook Mushrooms and Veggies: Add the sliced shiitake mushrooms, diced carrot, and celery to the skillet. Sauté for approximately 8 minutes, stirring occasionally, until the vegetables are tender and the mushrooms have released their moisture.
- Add Flavorings and Simmer: Stir in the tomato paste, Worcestershire sauce, fresh or dried thyme, and vegetable broth. Allow the mixture to simmer for 5 minutes so it thickens slightly. Season with salt and pepper to taste, then remove from heat.
- Cook Cauliflower: While the filling simmers, steam or boil the cauliflower florets until tender, about 10–12 minutes. Once cooked, drain thoroughly to remove excess water.
- Make Cauliflower Mash: Transfer the drained cauliflower to a food processor or mash by hand. Add butter and milk, then blend or mash until smooth and creamy. If desired, stir in grated Parmesan for extra flavor. Season with salt and pepper as needed.
- Assemble the Pie: Spread the prepared mushroom and vegetable filling evenly in a baking dish. Spoon the creamy cauliflower mash on top, smoothing it into a layer.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes, until the cauliflower mash is lightly golden on top.
- Serve: Remove from the oven and let the cottage pie rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a heartier version, add lentils or ground plant-based meat to the filling mixture for added protein and texture.
- The cauliflower mash can be prepared ahead of time and stored in the refrigerator for up to 2 days, making this dish convenient for meal prep.
