Tasty cottage pie with parsnip mash

Tasty cottage pie with parsnip mash

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(48 ratings)

Prep: 1 hr, 15 mins Cook: 30 mins

Easy

Serves 4
A classic reborn; a low-fat beef mince pie with a parsnip topping

Nutrition and extra info

Nutrition: per serving

  • kcal380
  • fat8g
  • saturates3g
  • carbs58g
  • sugars0g
  • fibre10g
  • protein22g
  • salt1.25g
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Ingredients

  • 250g packet lean minced beef (12% fat)
  • 2 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 carrot (about 450g/1lb), peeled and coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato purée
  • 2 beef stock, cubes dissolved in 425ml/¾pint boiling water
  • 1 tsp cornflour
  • 900g potato, peeled and cubed
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 parsnip, peeled, cored and chopped
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2-4 tbsp skimmed milk
  • steamed broccoli or Savoy cabbage to serve
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

Method

  1. Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.

  2. Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.

  3. Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.

  4. Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.

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Comments, questions and tips

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charlenep82
11th Oct, 2009
2.05
Too much carrot, ruined it for my own taste.
Katyboard
13th Sep, 2009
4.05
Nicer if you think of it as a carrot pie instead of cottage pie
peejay13
7th Sep, 2009
3.05
Although nice enough, this recipe was nothing special in my opinion. Much prefer the spiced parsnip shepherd's pie on this site. Much better balance between meat and topping and far more interesting flavour. Delicious!!
laydee99
12th Jul, 2009
Absolutely love this recipe, really easy to make & lovely to eat. Another favorite in our house.
wildwoman66
13th May, 2009
5.05
A really simple dish to make and a really tasty dish to eat....yummy!
peteorwin
11th Mar, 2009
FYI - this is Cottage Pie, Shepherds Pie is made with minced lamb. Good recipe though.
kfurber
10th Mar, 2009
5.05
Doubled the mince and used one less parsnip! Added mushrooms to the sauce....delicious!
tessa1210
9th Mar, 2009
5.05
Very tasty and it freezes well. I love it!
cheeselog
8th Mar, 2009
Instead of doubling up on the mince, a healthier option would be to add a can of beans, such as kidney beans, chickpeas, or even baked beans.
zebracolin
6th Mar, 2009
1.05
Not very tangy, try adding some chilli flakes.

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