Cottage Pie with Parsnip Mash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 491.7
  • Total Fat: 25.5 g
  • Cholesterol: 46.9 mg
  • Sodium: 1,392.6 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 11.1 g
  • Protein: 26.1 g

View full nutritional breakdown of Cottage Pie with Parsnip Mash calories by ingredient
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Make in advance and reheat for extra flavour Make in advance and reheat for extra flavour
Number of Servings: 4


    2 tsp olive oil
    250g lean minced beef
    I onion, finely chopped
    125g carrot, diced
    125g swede, diced
    65g lentils
    200g can baked beans
    450ml vegetable stock
    2 tbsp worcestershire sauce
    1 tbsp tomato puree
    3 tsp wholegrain mustard
    400g parsnips, diced
    250g potatoes, diced
    2 tbsp fat-free fromage frais


heat oil in a frying pan, add the mince and onion and fry, stirring for 5 mins 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 i tsp mustard and a little pepper. Bring to the boil, stir well, then cover and simmer, stirring occasionally for 45-50 mins or until the lentils are tender and the stock is reduced and thickened.
Meanwhile cook the parsnips and potatoes in a saucepan of boiling water for 20 minutes. Drain then tip them back into the pan and mash with with the remaining mustard, the 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. Grill until brown.

Good served with peas (not included in nutritional info)

Serving Size: 4 generous helpings

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.

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