Tasty cottage pie with parsnip mash

Tasty cottage pie with parsnip mash

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(53 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 onions, chopped
    Onion

    Onion

    un-yun

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

  • 4 carrots (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 parsnips, 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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carol123
25th Jan, 2008
5.05
I've made this a couple of times now, also doubled up on the mince and used a little less carrot. Loved this. very tasty.
albert24
19th Jan, 2008
5.05
Dette var en svært god rett en kald vinterkveld utenfor Oslo, Norge. I am going to use this again.
olton_baggie
10th Jan, 2008
4.05
Nice, and the kids finished it off at first sitting. It normally takes a few meals before they take to something new. However, it does take a lot longer to cook than the stated time above.
duncanbeck
9th Jan, 2008
I have made this twice now and its a winner! i do put double the mince in however and also add a little cheese in the potatoe.....mmm
lizzafezza
4th Jan, 2008
5.05
Delicious
joanne.webb
28th Dec, 2007
4.05
This was really lovely especially on a winters night, and so easy to do, I also added some sweetcorn to it.
cindyq
25th Nov, 2007
5.05
IVE SAID IT ONCE AND I'LL SAY IT AGAIN IT WAS LOVELY!!!
cindyq
25th Nov, 2007
5.05
VERY NICE ON A CHILLY EVENING I COULD HAVE IT EVERY NIGHT IF I COULD!
grymish
20th Nov, 2007
5.05
Lovely - substituted the mince for quorn and worked just as well!
aquarianbabe
12th Nov, 2007
5.05
This is now a firm favourite - easy, tasty and a real hearty meal on a chilly evening! I've experimented with a few vegetables going into this one and it always tastes great - i would agree that perhaps more mince and less carrot would be better but hey i guess thats what adds the calories!

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