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    You are in: Home / Recipes / English Cottage Pie With Cheddar and Parsnip Mash Recipe
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    English Cottage Pie With Cheddar and Parsnip Mash

    English Cottage Pie With Cheddar and Parsnip Mash. Photo by kiwidutch

    1/1 Photo of English Cottage Pie With Cheddar and Parsnip Mash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    10 mins

    1 hr 10 mins

    HappyBunny's Note:

    I made this last night and it went down a treat! The parsnips were a great addition, as well as giving an extra vegetable to your kiddies instead of just potatoes. My daughters cleaned their plates and have asked for it again tonight. I made the mince mixture in advance which cut down cooking time in the evening. You can make it even more nutritious by adding some more diced vegetables. From Delicious magazine

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    Units: US | Metric



    1. 1
      Preheat the oven to 180ºC/fan160ºC/gas 4.
    2. 2
      Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
    3. 3
      Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
    4. 4
      Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
    5. 5
      For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
    6. 6
      Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
    7. 7
      Bake for 25 minutes, until the mash is golden and crisp in places.

    Ratings & Reviews:

    • on January 08, 2008


      We liked this. DH was a little so-so about the meat mixture but particularly liked the parsnip mash topping. I didn't mind the meat mixture but agreed with DH that it needed "something" extra as the falvour of the herbs was bearly noticable and it was a little bland. We both would have put garlic in it too as we are garlic fans. I used home made beef stock and lots of cheddar cheese on the top. For the rest I stuck to the recipe and yes, more veggies would be a nice addition to this too. Please see my rating system, a lovely 3 stars for a tasty weekday meal, but one that we would very much like to radically increase the herbs in next time. Thanks !

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2009


      Scrumptious. I didn't have any potatoes, but instead used an enormous rutabaga (swede). Plus, I added jerusalem artichokes to the filling. I also used an excellent organic artisan cheddar and the whole thing turned out amazing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2006


      Really brought memories of childhood back for baboo. He really enjoyed it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for English Cottage Pie With Cheddar and Parsnip Mash

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 589.6
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 13.3 g
    Cholesterol 102.4 mg
    Sodium 549.2 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 7.4 g
    Sugars 8.7 g
    Protein 28.8 g

    The following items or measurements are not included:

    fresh thyme leaves

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