A delightful vegetarian take on the classic cottage pie, featuring a flavorful vegetable filling topped with creamy mashed potatoes and carrots.
Peel and chop the potatoes and carrots into chunks.
Cut the vegetables into similar-sized pieces to ensure even cooking.
Boil the potatoes and carrots in a large pot of salted water until tender, about 15 minutes.
Test the vegetables with a fork; they should be soft but not falling apart.
Drain the potatoes and carrots. Mash them separately, mixing butter into the potatoes and seasoning both with salt and pepper.
For extra creaminess, add a splash of milk to the mashed potatoes.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Heat oil in a frying pan and sauté the onion and celery until softened.
Cook over medium heat to avoid burning the vegetables.
Add the flour to the pan and stir for 1 minute. Then add the ketchup, worcestershire sauce, and broth, stirring until thickened.
Stir continuously to prevent lumps from forming.
Spread the vegetable filling in a casserole dish. Layer the mashed carrots on top, followed by the mashed potatoes. Sprinkle with cheese.
Use a spatula to spread each layer evenly.
Bake in the preheated oven for 20 minutes or until the top is golden brown.
Place the dish on the middle rack for even baking.
Let the pie cool slightly before serving. Enjoy your delicious vegetarian cottage pie!
Garnish with fresh parsley for a pop of color.
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