Mushroom cottage pie

Mushroom cottage pie


  • Onion, chopped
  • Pepper, chopped (I used orange but any color will do)
  • 1 lb impossible sausage roll 
  • 1 tsp each garlic powder, onion powder, black pepper, parsley and organic mushroom powder
  • 2 tbsp each unsalted butter, tomato paste and flour 
  • About 1 cup Guinness
  • 1 cup frozen peas & carrots mix
  • 1/2 cup frozen corn 
  • Mashed potatoes
    • 2 lbs potatoes
    • 2 oz cream cheese
    • 2 tbsp unsalted butter 
    • 1/4 cup sour cream 
    • 2 tbsp heavy cream 
    • 1/2 tsp each garlic powder, onion powder and black pepper 
  • Shredded cheese (optional)
  • Green onion for garnish (optional)


  1. Sauté onion and pepper in some oil in a cast iron pan or oven safe skillet. You can transfer your filling to a casserole dish before topping with mash if you don’t have an oven safe skillet
  2. Leftover mashed potatoes are better to use but I made them fresh and you can use any mashed potatoes of your choosing, even instant mash! But if you’re making them the way I did, boil peeled and cubed potatoes until fork tender
  3. Then drain and mash them with the rest of the mashed potatoes ingredients. I use a hand mixer for this but you can mash them using your favorite method, whether it’s a ricer or hand masher or stand mixer. You live your life baby! 
  4. I add some shredded cheese to my potatoes too for funsies and then pop them in the fridge to cool a bit while finishing the filling.
  5. Once the onion and pepper are sautéed a bit, add the impossible sausage and seasonings and cook through. Then add the butter and tomato paste until mixed in and sprinkle the flour on top.
  6. Once you mix in the flour and cook it for just one minute, slowly add in the Guinness, a little at a time until incorporated. Then add the peas and carrots and corn.
  7. Let this simmer until thickened and then top with your mashed potatoes. I add another sprinkling of cheese here before baking.
  8. Bake in a 450°F oven for about 20 minutes or until the top of golden brown and the filling is bubbly! I put a pan under mine just in case it bubbles over, it won’t mess up the oven.
  9. You should let it cool before serving, I didn’t really do that cuz I was hungry but dang was it worth it! 

Recipe and photo by @midnightmunchiesandmore 🤩

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