Mushroom & Soya Morning Cottage Pie Recipe

About this recipe

A cozy English-style breakfast bake with savory mushrooms and soy chunks tucked under a creamy cauliflower mash. It feels hearty and comforting, yet the portions stay balanced and suitable for a lighter morning start.

Ingredients

• 450 G English Cucumber 450-550g
• 1 Bunch Spinach Fresh 1 Bunch
• 6 Each Golden Yolk Eggs 6 Pack
• 160 Ml Cj Bibigo Sesame Oil
• 1 Kg Nishiki Medium Grain Rice, 1Kg
• 11G Yutaka Sushi Nori Seaweed
• 750 G Top-Op Table Salt Drums
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 80 g Soya Chunks
• 1 pack Mushrooms Button
• 1 head Cauliflower
• 500 g Onion
• 100 g Garlic
• 200 g Butter Cookies
• 1 l Milk
• 200 g Cheddar Cheese
• - Flaxseed Cookies
• - Coriander Powder
• - Thyme
• 50 g Black Pepper
• 100 g Salt

Instructions

1. 1. Soak the soy chunks in hot salted water for 5 minutes, then squeeze them dry and chop them lightly.
2. 2. Steam the cauliflower until very tender, then mash it with half the butter, the milk, and the mustard powder.
3. 3. Finely chop the onion, garlic, and mushrooms so the filling cooks quickly and evenly.
4. 4. Melt the remaining butter in a pan and sauté the onion and garlic until soft and fragrant.
5. 5. Add the mushrooms, thyme, black pepper, and soy chunks, then cook until the mixture looks dry and savoury.
6. 6. Stir the ground flaxseed into the filling, then cook for 1 minute so it lightly thickens the juices.
7. 7. Spoon the soy and mushroom mixture into a small baking dish and spread the cauliflower mash over the top.
8. 8. Sprinkle the cheddar over the surface, then bake or grill until the top is golden and the edges are bubbling.