Cottage Pie with Parsnip Mash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.2
  • Total Fat: 17.0 g
  • Cholesterol: 46.9 mg
  • Sodium: 386.9 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 11.2 g
  • Protein: 19.1 g

View full nutritional breakdown of Cottage Pie with Parsnip Mash calories by ingredient


Make this ahead then reheat at 190C / 375F Make this ahead then reheat at 190C / 375F
Number of Servings: 4


    2 tbsp Olive Oil
    250g extra lean minced beef
    I onion, finely chopped
    125g carrot, diced
    125g swede, diced
    65g puy lentils
    200g canned low-salt baked beans
    450ml vegetable stock
    2 tbsp worcestershire Sauce
    I tbsp tomato puree
    3 tsp wholegrain mustard
    400g parsnips, cut into chunks
    250g potato, cut into chunks
    2 tbsp very low fat fromage frais


Heat the 2 tsp of oil in a large pan, add the mince and onion and fry, stirring, for 5 minutes or until the mince is evenly browned.
Stir in the carrot, swede and lentils, then mix in the baked beans, stock, Worcestershire Sauce and tomato puree. Add 1 tsp mustard and a little pepper. Bring to the boil, stirring well, then cover and simmer, stirring occasionally for 45 - 50 mins or until the lentils are tender and the stock has reduced and thickened.
Meanwhile cook the parsnips and potatoes in a saucepan of boiling water for 20 mins. Drain them and tip back into the pan and mash with the remaining mustard, fromage frais and a little pepper.
Spoon the mince mixture into a 1.2 litre pie dish and top it with spoonfuls of the mash. Drizzle the top of the mash with the remaining oil and grill until brown.

Serve with peas or broad beans.

Serving Size: 4 generous helpings

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.