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


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.