Mushroom and Nut Cottage Pie
This Mushroom and Nut Cottage Pie is the perfect winter warmer! With a deep, rich, savoury filling made from mushroom ‘mince’, plenty of veg and crunchy nuts, there’s no shortage of flavour or texture. We’ve swapped out plain potatoes for a luscious root vegetable mash, to make our topping slimming-friendly, hearty and delicious.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
The best thing about this gorgeous Mushroom and Nut Cottage Pie is that you’d never guess it’s totally meat-free! We’ve blitzed mushrooms until fine to make our ‘mince’ substitute, and stirred them together with veggies and store-cupboard ingredients for the pie filling.
We blended our mushrooms in a food processor to get the job done quicker with less mess, but don’t worry if you don’t have one at home – you can always chop them really finely with a knife until they’re the right mince-style texture.
You’ll need herbs, stock pots, Henderson’s relish and chopped mixed nuts to make our rich, savoury sauce. It’s all really simple to put together, including the fluffy topping of mashed potatoes, swede and carrot. It’s absolutely spot on for Veganuary or a Meat-free Monday dinner!
What diets is this Mushroom and Nut Cottage Pie suitable for?
This Mushroom and Nut Cottage Pie recipe is suitable for vegetarian and dairy-free diets. It is vegan if you double-check your red wine stock pot.
Red wine stock pots are vegan, but they can be produced in factories that also handle non-vegan products and pose a slight risk of cross contamination (this means they are rarely labelled as ‘vegan’).
If this is an issue because of your dietary preferences, replace the red wine stock pot with an extra vegan stock cube.
It can be made gluten-free if you swap out the vegetable stock cubes for a suitable alternative stock cubes.
Do you need any special ingredients to make Mushroom and Nut Cottage Pie?
Henderson’s relish is a savoury, spicy relish with a similar look and taste to Worcestershire sauce. It is vegetarian, vegan and gluten-free.
If you don’t have any dietary requirements, you can replace it with the equivalent amount of Worcestershire sauce (just bear in mind that the dish will no longer be vegetarian or gluten-free!).
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Place the potatoes, carrots and swede in a pan and cover with cold, salted water. Bring to boiling and cook for around 20 minutes until soft.
While the mash topping cooks, spray a large saucepan or sauté pan with low-calorie cooking spray and place over a medium heat.
Add the leeks, onions and carrots and cook for 5 minutes until soft. Add the garlic and thyme and cook for another minute.
Add the mushrooms and cook for a further 5 minutes.
Add the tomato puree, stock, stock pot (if using) and Henderson’s relish. Stir in the nuts.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until you have a thick consistency.
Preheat the oven to 200°C.
Drain and mash the potato, carrots and swede. Taste and season with salt and pepper, if required.
Pour the filling into an ovenproof dish. Top with the mash and fluff up the top with a fork.
Bake in the oven for 20-25 minutes, until the top is golden.
What could I serve with this Mushroom and Nut Cottage Pie?
We think this Mushroom and Nut Cottage Pie is absolutely delicious with a portion of protein-packed baked beans! They’ll add an additional 78 calories to your meal (that’s roughly 400 calories in total). You could also enjoy it with a portion of leafy-green steamed veg.
Any of these slimming-friendly side dishes would pair nicely:
How do you know when Mushroom and Nut Cottage Pie is cooked?
You’ll need to cook this Mushroom and Nut Cottage Pie for around 20-25 minutes, or until the topping is golden brown and the filling is piping hot throughout.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Mushroom and Nut Cottage Pie in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Mushroom and Nut Cottage Pie in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Mushroom and Nut Cottage Pie?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer.
How do I reheat Mushroom and Nut Cottage Pie?
When reheating from chilled, place leftovers in a microwave-proof container with a loose-fitting lid. Heat up for 2 minutes. Keep stirring and heat again for around 2 minutes, until piping hot.
If reheating from frozen, allow leftovers to defrost thoroughly first. Heat covered in the microwave for 2 minutes, then stir, and cook for a further 2-4 minutes until piping hot.
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Mushroom and Nut Cottage Pie
Warm up this winter with our Mushroom and Nut Cottage Pie! Filled with a rich, savoury mushroom 'mince', it's slimming-friendly, hearty and vegan.
- KCals 322
- Carbs 38G
- Place the potatoes, carrots and swede in a pan and cover with cold, salted water. Bring to boiling and cook for around 20 minutes until soft.
- While the mash topping cooks, spray a large saucepan or sauté pan with low-calorie cooking spray and place over a medium heat.
- Add the leeks, onions and carrots and cook for 5 minutes until soft. Add the garlic and thyme and cook for another minute.
- Add the mushrooms and cook for a further 5 minutes.
- Add the tomato puree, stock, stock pot (if using) and Henderson's relish. Stir in the nuts.
- Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until you have a thick consistency.
- Preheat the oven to 200°C.
- Drain and mash the potato, carrots and swede. Taste and season with salt and pepper, if required.
- Pour the filling into an ovenproof dish. Top with the mash and fluff up the top with a fork.
- Bake in the oven for 20-25 minutes, until the top is golden.
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