To begin making the Rustic Cottage Pie With Mushroom Sauce Recipe we will first make the Mushroom sauce.

To start making, in a medium saucepan, heat the oil over medium heat. Add the minced garlic and onions, sauté until soft. Add the mushrooms and cook them until tender and soft. Add vegetable broth along with thyme and bring to boil.

Reduce the heat to low and simmer for about 20 minutes or until the liquid is reduced to half. Once the mushroom sauce has reduced to half, use an immersion blender and puree the sauce until it is smooth. Keep the sauce aside.

At this stage, preheat the oven to 180C. Grease a medium size rectangular baking pan with some butter.

The next step is to make the topping for the Cottage Pie.

In a medium bowl add the boiled potatoes, butter, milk, season with salt and pepper and coarsely mash the potatoes using a fork or potato masher. Set aside.

The next step is to proceed to make the filling for the Pie.

In a medium sauté pan, heat the oil over medium heat. Add the onion, garlic and sauté for about 5 minutes or until transparent. Add the carrots, celery and sauté for about 10 minutes or until the vegetables are tender.

When the vegetables are done, add the cooked soya chunks, prepared mushroom sauce, peas, corn and thyme. Season with salt and pepper and adjust seasoning to suit your taste.

Transfer the complete vegetable filling mixture to the prepared baking pan and spread it evenly. Pour the mushroom sauce over the vegetables. Top this mixture with an even layer of mashed potatoes. You can also pipe the mashed potatoes using a piping bag to get a good looking Cottage Pie.

Bake the Rustic Cottage Pie With Mushroom Sauce for about 40 minutes or until the potatoes have browned evenly. Once you notice the potatoes are getting browned, remove the pie from the oven. Rest them for 15 minutes before serving.

Allow the Cottage Pie to rest for 15 minutes before serving.

Serve the Rustic Cottage Pie With Mushroom Sauce as a wholesome dinner or even as a main course for parties.