Cottage Pie vegetarian

Ingredients for 4 servings:

• 3 onions, red
• 2 garlic cloves
• 200 g mushrooms
• 250 g carrot(s)
• 1 small kohlrabi
• 1 small can of corn
• ½ leek(s)
• 1 tbsp tomato paste
• 1 tbsp flour
• 150 ml red wine, alternatively cloudy apple juice
• 400 ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 dash of soy sauce
• Salt and pepper, black
• Turmeric powder
• 1 kg potatoes
• 30 g butter
• 100 ml milk
• 150g Cheddar
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Wash, peel, and dice the potatoes, then boil in salted water until soft. Drain and mash. Mash in the softened butter and milk. Season with pepper and nutmeg. Stir in the grated Cheddar cheese. Peel and finely dice the onions and garlic. Clean and slice the mushrooms. Peel the carrots and also thinly slice them. Clean the leek and slice it into thin rings. Remove the green parts from the kohlrabi, peel it, and cut it into small strips. Heat the oil and sauté the onions and garlic until translucent. Add the carrots and kohlrabi and sauté for a few minutes. Add the mushrooms and fry briefly. Now add the leek and corn. Add the tomato paste and flour, mix well, and let it toast briefly. Deglaze with the red wine and loosen any toasted pieces from the bottom of the pan. Then pour in the stock. Simmer over medium heat until the sauce thickens. Season with pepper, soy sauce, balsamic vinegar, and turmeric. Place the vegetables in a large casserole dish, spread the mashed potatoes over the top, and smooth the surface. Bake the cottage pie in a preheated oven at 180°C (200°C) for about 20 minutes, until a golden brown crust forms. Vary the vegetables according to taste (or what you have in your refrigerator).