Vegetarian Cottage Pie with Mushy Peas

Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.

Peel and chop the potato into 2 cm pieces.

Finely chop the brown onion, rosemary, garlic and celery.

Peel and dice the carrot and parsnip.

Add the potato to the salted pan of boiling water.

Heat the olive oil in a frying pan over medium heat.

Add the onion, parsnip and carrot and cook starting to soften.

Add the mushrooms.

Add the garlic and celery.

Add the tomato paste and Worchestershire sauce.

Add the vegetable stock and simmer. Stirring occassionally.

Add the rosemary and continue to cook until the sauce has thickened.

Season the cottage pie mixture well with salt and pepper.

When the potatoes are tender drain them and return to the pan over low heat.

Add half of the butter and cream and mash until smooth.

Season well with salt and pepper, stir and set aside.

In a baking dish, add the cottage pie mixture and spread the mashed potato evenly over the top.

Place the cottage pie in the oven and bake.

Bring another pan of water to the boil.

Add the peas and cook until tender.

Drain the peas and return to the saucepan.

Mash the peas into a rough puree.

Add the remaining cream and butter.

Season with salt and pepper.

Remove the cottage pie from the oven and divide among the serving plates alongside the mushy peas.