Cottage Pie with Parsnip Mash

Cottage Pie with Parsnip Mash Recipe

A Healthy and Delectable Recipe
Yield: 4    Preparation Time:     Cooking Time:
A traditional favorite with a little twist. Use parsnip for the mash and taste the difference.


500g lean beef mince
1 onion, finely chopped
1 large carrot, diced
300ml beef stock, hot
1 tablespoon tomato puree
2 tablespoons vegetable oil
1½ tablespoons Worcestershire sauce
Few fresh thyme leaves

For the mash;
350g parsnips, cut into chunks
350g floury potatoes, cut into chunks
3 tablespoons semi-skimmed milk
¼ teaspoon freshly grated nutmeg
50g extra-mature Cheddar, roughly grated

Recipe Instructions

Preheat the oven to 180C.

Cook the mince.
Heat the oil in a large saucepan and cook the onion and carrot for 5 minutes over a medium heat. Add the mince and cook for another 5 minutes until browned. Add the tomato puree, cook for 1 minute and then pour in the stock, Worcestershire sauce and the thyme. Bring the sauce to the boil then cover and reduce the heat. Let the mince simmer for 20 minutes then cook for another 5 – 10 minutes uncovered until most of the liquid has been absorbed. Spoon the mixture into an ovenproof dish.

Make the mash.
Bring a pan of salted water to the boil and add the parsnip and potato chunks. Boil the vegetables for 15 minutes until they are tender then drain off the water. Return them to the dry pan and heat for 30 seconds to drain off the excess moisture. Mash them with the milk and the nutmeg and season to taste.

Make the cottage pie.
Spoon the mash over the mince and sprinkle over the cheese. Place in the oven and bake for 25 minutes until the mash is golden and crisp.


Main Dish