Cottage pie with root vegetable mash recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 657 calories / serving
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Preheat the oven to 190C. Heat the oil in a large sauté pan or casserole. Add the onion and carrot and cook over a medium/high heat for 5 minutes until soft. Add the minced beef and cook for 3-4 minutes to brown. If the meat is fatty, carefully tilt the pan and spoon off any excess fat. Add the tomato ketchup, canned tomatoes, herbs and stock. Season, cover and simmer for 30 minutes.

Meanwhile, to make the mash. Put the carrots in a large pan of boiling water and boil for 5 minutes before adding the potatoes, sweet potatoes and parsnips. Continue to boil for a further 10-12 minutes, or until the vegetables are tender. The time will vary, depending on how large your vegetables pieces are. Drain and mash with the butter and milk and season with salt and pepper. Spoon the meat into an ovenproof dish, top with the mash and bake for 30 minutes until golden brown.

Tip: It’s a good idea to allow the mash to cool slightly before putting it on top of the mince, this will prevent it from sinking into the meat during cooking!

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  • Ingredients

  • 500g (1lb) mince beef
  • 1tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 medium carrots, chopped
  • 2tbsp tomato ketchup
  • 227g chopped tomatoes
  • pinch dried herbs
  • 200ml (1/3 pint) beef stock
  • salt
  • freshly ground black pepper
  • 500g potatoes, peeled and chopped
  • 200g sweet potatoes, peeled and chopped
  • 150g parsnips, peeled and chopped
  • 3 carrots, peeled and sliced
  • 75g butter
  • 30ml milk
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  • Energy 2742kj 657kcal 33%
  • Fat 36.6g 52%
  • Saturates 17.7g 89%
  • Sugars 21.2g 24%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 54.9g Protein 30.2g Fibre 10.7g


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