Parsnips & Carrots Cottage Pie
Ingredients
For the filling:
500 g Beef (minced)
2 Onions (yellow)
5 Garlic clove- 200 ml Beef Stock
2 tsp Worcestershire sauce- Olives (Kalamata)
Olive oil
Salt
Black pepper
For the mash:
400 g Carrot
400 g Parsnips
25 ml Creme fraiche
25 ml Milk
2 Egg yolks
Emmental cheese (grated)
1 pinch Nutmeg (ground)
Thyme- Salt
- Black Pepper
Instructions
- Preheat the oven to 200°C (fan 180°C) / Gas 6.
Prepare the mash:
- Peel and chop the carrots and parsnips into chunks. Boil in salted water for 15-20 minutes until tender. Drain, then mash with creme fraiche, milk, salt, pepper, thyme and a pinch of nutmeg. Set aside.
Prepare the filling:
- Peel and finely chop the onion. Peel and mince the garlic. Peel and dice the celery stick. Slice the olives. Heat olive oil in a large frying pan. Sauté the onion, garlic, carrot, and celery until softened. Add the minced beef and cook until browned.
- Stir in the olives, Worcestershire sauce, salt, and pepper. Pour in the beef stock and simmer for 10-15 minutes until the mixture thickens slightly.
- Spoon the meat filling into an ovenproof dish. Spread the carrot and parsnip mash evenly over the top. Spread the egg yolks on top of the mash and then sprinkle the grated Emmental cheese on top.
- Place in the oven and bake for 20-25 minutes, or until the topping is golden and slightly crisp at the edges.
- Allow to rest for 5 minutes before serving.
Notes
FAQs
What is a Parsnips & Carrots Cottage Pie?
It’s a classic British dish where a hearty minced filling is topped with mashed root vegetables—in this case, a mix of parsnips and carrots—then baked until golden and bubbling. It’s a comforting, family-friendly meal.
Can I use other root vegetables instead of parsnips and carrots?
Yes! Swede, sweet potato, or potato can be used alone or in combination with parsnips and carrots. Mixing vegetables adds natural sweetness and colour.
What type of mince is best for cottage pie?
Traditional recipes use beef mince, but lamb, turkey, or plant-based mince alternatives work well. For a richer flavour, choose higher-fat beef mince (around 15% fat).
Can I make the pie ahead of time?
Yes! Assemble the pie in advance and store it in the fridge for up to 24 hours. Bake it on the day you plan to serve it for the best texture and flavour.
How do I make the topping creamy and smooth?
Boil the parsnips and carrots until tender, then mash with a little creme fraiche, milk, or butter. For extra flavour, season with salt, pepper, and a pinch of nutmeg.
Can I freeze Parsnips & Carrots Cottage Pie?
Absolutely! Freeze the pie before baking for best results. Wrap tightly and bake from frozen, adding extra cooking time. Baked leftovers can also be frozen but may lose some topping texture.
How can I make the cottage pie gluten-free?
Ensure any stock, gravy, or sauces used are gluten-free. Cornflour or gluten-free flour can thicken the filling instead of wheat flour.
Can I make a lighter version of this pie?
Use lean mince, reduce butter in the mash, or use milk instead of cream for a lower-calorie option without sacrificing flavour.
What is the best way to get a golden topping?
Brush the mash with a little milk or melted butter and bake uncovered in a hot oven (200°C/180°C fan/Gas 6) until golden. For extra colour, place under the grill for the last few minutes.
Can this pie be made vegetarian or vegan?
Yes! Swap the meat for a plant-based mince or lentils, and use dairy-free butter and milk in the topping to make a fully vegan version.
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