Cottage Pie with Parsnip Mash
Cottage Pie with Parsnip Mash



  • 250g minced beef
  • 2 chopped onions
  • 4 grated carrots
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • 425ml beef stock, made with 2 stock cubes
  • 1 tsp cornflour
  • 900g peeled and cubed potatoes
  • 3 peeled and chopped parsnips
  • 3 tbsp milk
  • Steamed greens, to serve
  • Fry the mince until well-browned and crumbly. Add the carrots and onions to the frying pan and cook for 5 mins, stirring regularly. Add the tomato puree and Worcestershire sauce, pour in the stock and bring to a simmer. Stir well to mix, then cover the pan and simmer on low for 40 mins, stirring occasionally until the stock has reduced and the vegetables are tender. Season well, blend the cornflour with a splash of water and stir into the mixture, and cook for a minute to thicken.
  • Meanwhile, cook the potatoes and parsnips in boiling salted water for 15 mins, then drain and mash with the milk and some seasoning. Preheat the oven to 200C. Tip the beef mixture into an ovenproof dish, spoon the mash on top and roughen the surface with a fork. Bake for 30 mins or until the mash is golden, then serve with steamed greens and enjoy!
75 mins
4 serving

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