Dairy Free Cottage Pie with Parsnip Mash

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Dairy Free Cottage Pie with Parsnip Mash

Ground beef simmers into a rich, savory gravy with tender carrots and parsnips, thickened naturally with tapioca starch and brightened by a splash of apple cider vinegar and fresh thyme and rosemary. The whole skillet gets crowned with a fluffy parsnip-potato mash, swirled into peaks that turn deep golden and crisp at the edges once it hits the oven. Underneath, the filling bubbles away at the edges, promising that classic spoon-through-the-crust moment when you finally dig in. Parsnips do double duty here, lending an earthy sweetness to both the filling and the mash, while a scatter of fresh parsley adds a clean, herby finish. It's a cozy, comforting dinner that reheats beautifully, and it's a genuinely solid choice for a dairy free table.

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Ingredients

4 servings

For the filling

1 lb ground beef
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
2 tbsp tapioca starch
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp salt

For the mash

1 lb parsnips, peeled and cut into 1-inch chunks
1 lb russet potatoes, peeled and cut into 1-inch chunks
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅓ cup milk, warmed
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the mash parsnips and potatoes in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook until both are completely tender and a fork slides through without resistance, about 18–20 minutes. Drain well.
2
Return the drained parsnips and potatoes to the saucepan over low heat for 1 minute, shaking the pan, until any surface moisture has evaporated. Remove from heat, add the butter and warmed milk, and mash with a potato masher or ricer until smooth and creamy. Season with ½ tsp salt, taste, and adjust. Set aside.

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