Cottage Pie with Root Mash

This recipe features in these meal plans: Classics with a Twist, Lower Calorie Suppers 1.

A classic cottage pie with a beef and mushroom filling topped with potato, parsnip and carrot mash.


  • 500g of minced beef
  • 1 large baking potato (approx 470g), peeled and diced
  • 2 medium carrots (approx 125g each), peeled and diced
  • 1 large parsnip (approx 445g), peeled and diced
  • 400g of tinned chopped tomatoes
  • 8 closed cup mushrooms, sliced
  • 1 medium onion (approx 185g), chopped
  • 8 tbsp milk
  • 1 large garlic clove, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce
  • 300ml beef stock
  • 2 tbsp margarine/butter
  • 2 tsp dried oregano
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Oven temp: 200c
  • Price per person: £1.58
  • Store cupboard: Typical
  • Calories per serving: 601
  • 5-a-day per serving: 2.4
  • Print Recipe
Cottage Pie with Root Mash photo

860 cooks think so


  1. Preheat the oven. Heat 1 tbsp oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the mushrooms and cook for 3-4 minutes, or until tender.
  2. In a separate saucepan, heat 1 tbsp oil and cook the beef for 5 minutes, or until browned. Add the chopped tomatoes, tomato puree, oregano, Worcestershire sauce and stock. Stir in the onion and mushroom mixture. Simmer for 15 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper.
  3. Meanwhile, for the mash, cook the parsnip, potato and carrot in lightly salted boiling water for 8 minutes, or until tender. Drain and mash with the margarine/butter and milk until smooth. Season generously with salt and pepper.
  4. Transfer the beef mixture into an ovenproof dish and spoon the mash evenly over the top. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Bake in the oven for 30 minutes, or until the mash is golden. Serve immediately.

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