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Wild mushroom & chestnut cottage pie
- 2 tbsp vegetable oil
- 2 carrots , chopped
- swede , chopped
- 12 pearl onions , peeled and left whole
- 1 garlic clove , crushed
- 1 rosemary sprig
- 1 tsp tomato pure
- 1 tsp yeast extract, such as Marmite
- 200g can chopped tomatoes
- 50ml white wine
- 175ml vegetable stock
- 500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped
- 200g vacumn-packed chestnuts , halved
- 3 potatoes , diced
- 2 parsnips , diced
- 2 carrots , diced
- 300g celeriac , diced
- 100g butter
- 50ml milk
Directions:View on BBC Good Food
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