The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 3 large potatoes
- 1 parsnip
- 2 carrot
- 1 onion
-
500g beef mince
-
4 tsp garlic, rosemary and thyme paste
-
400g passata
-
10g beef stock powder
-
150g peas
-
40g italian hard cheese (Eggs, Milk)
Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 518Kcal |
| 393kJ | 2168kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 1.5g | 8.4g |
| Carbohydrates | 9g | 48g |
| of which sugars | 2.7g | 15g |
| Protein | 6.7g | 37g |
| Salt | 0.28g | 1.5g |
| Fibre | 1.9g | 10g |
Beef Cottage Pie with Potato Parsnip Mash & Peas
This crowd-pleasing classic will be a hit will the whole family. Tender British beef, simmered with bright carrot, sweet onion and swirls of creamy passata, forms the base of this warming pie. Top with a creamy mash made with golden potatoes and nutty parsnips, then grill until golden. Dish up with vibrant peas on the side, and you're ready to dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a large baking dish, a measuring jug, a grater, a sieve & a masher
Make the mash
- Dice the potatoes and parsnips into 3cm chunks (peel optional), then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tsp olive oil and a pinch of salt and pepper
Start the filling
- Meanwhile, finely dice the onion. Coarsely grate the carrots (peel optional), (make it kid friendly: cut the carrots into 1cm thick batons and serve as crunchy crudités on the side)
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the beef, onion and carrot and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Stir in the garlic herb paste and cook for 2 mins
Simmer the beef
- Stir the stock powder, passata and 200ml water into the pan. Bring to the boil, then simmer for 5-6 mins, until thickened slightly
- Preheat the grill to high (240C)
Build the pie
- Transfer the beef mixture to the large baking dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Finely grate the cheese over the top
- Grill for 8-10 mins, until golden
- Rinse the potato pan, then fill with salted water and bring to the boil. Once boiling, add the peas and cook for 2-3 mins, then drain
Plate up
- Serve the beef cottage pie onto plates, with the peas on the side
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.