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


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



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

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



    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



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

  • 3 parsnips, peeled, cored and chopped



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

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



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


  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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25th Jan, 2011
Got the thumbs up in our household, with double mince and no parsnip. I'd make a little less mash next time though
18th Jan, 2011
12th Jan, 2011
Made this last night and it was great. Really tasty. I did add abit more mince and some mushrooms and mixed some spinich in to the mash. Will definitely make again.
11th Jan, 2011
Lovely! Only adjustment I made was to grate a bit of cheddar cheese on the top, grill it at the end for a couple of minutes and it went down a treat. I am now Nigella in my boyfriends eyes!
13th Oct, 2010
Cooked this for my boyfriend and I. Very healthy dish! We both really enjoyed it! Will cook this again and use more mince though. My boyfriend thinks peas would go nice in it aswell!
16th Sep, 2010
was quite concerned about portion size, i thought there wouldnt' be enough mince, but have faith, it's perfect! i did add some butter to the potato as an afterthought though as it was a bit dry
5th May, 2010
Mmmmmmmmm del
5th Apr, 2010
I've made this twice now for a family meal and it's delicious! Wonderful comfort food and full of taste. Love the parsnip mash!
2nd Dec, 2009
Really tasty will be making again
9th Nov, 2009
I added double the mince and also some peas, leeks and adzuki beans for health factor. It made enough to freeze 2 portions before adding the mash but I'd only add one tbsp of worcestershire sauce next time as it was a bit too much. Nice winter comfort food.


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