Wild mushroom chestnut cottage pie

Ingredients

• 2 tbsp vegetable oil
• 2 carrots, chopped
• ½ swede, chopped
• 12 pearl onions, peeled and left whole
• 1 garlic clove, crushed
• 1 rosemary sprig
• 1 tsp tomato purée
• 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

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