English Cottage Pie with Cheddar and Parsnip Mash
Warm, hearty, and bursting with flavor, this English Cottage Pie with Cheddar and Parsnip Mash is an upgraded twist on a timeless classic. Featuring a rich ground beef filling (or lamb for a traditional option) simmered with aromatic vegetables, tomato paste, Worcestershire sauce, and a touch of stock, this dish delivers comfort in every bite. The crowning glory is the irresistibly creamy mash made with russet potatoes, sweet parsnips, butter, and a generous helping of sharp cheddar cheese, offering a delightful balance of savory and subtly sweet flavors. Baked to golden perfection with a crisp, textured surface, this hearty casserole is perfect for cozy family dinners or meal prepping. Ready in just over an hour and serving up to six, this comforting recipe is a must-try for fans of classic British cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 1 pound ground beef (or lamb for a traditional shepherd's pie)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or chicken stock
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (optional, for garnish)
- 2 pounds russet potatoes, peeled and cubed
- 1 pound parsnips, peeled and cubed
- 4 tablespoons unsalted butter
- 0.5 cup milk (or cream)
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, and saute for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 8-10 minutes.
Stir in the tomato paste and Worcestershire sauce, cooking for 2 minutes to develop flavor.
Pour in the beef or chicken stock and reduce the heat to a simmer. Let the mixture cook for 10 minutes until slightly thickened. Stir in the frozen peas and season with salt and pepper to taste. Remove from heat and set aside.
Meanwhile, in a large pot, boil the cubed potatoes and parsnips in salted water for 15-20 minutes or until tender.
Drain the potatoes and parsnips, then mash them with butter, milk, and shredded cheddar cheese. Season with salt and pepper.
Transfer the beef mixture to a 9x13-inch baking dish and spread it out evenly.
Layer the parsnip and potato mash over the beef mixture, smoothing it out with a spoon or spatula.
Use a fork to create a textured pattern on the surface of the mash (this helps it brown nicely).
Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbling.
Remove the pie from the oven and let it rest for 5-10 minutes before serving.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 60.2 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1468 mg | 113% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 8789 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
