Gluten Free Cottage Pie with Parsnip Mash

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Gluten Free Cottage Pie with Parsnip Mash

Savory beef simmers with tender carrots and parsnips in a rich, herby gravy, thickened until it clings perfectly to the back of a spoon. Fresh thyme and rosemary bring warmth, while a splash of apple cider vinegar adds just enough brightness to cut through the richness. On top, a creamy parsnip-potato mash gets piled into rustic peaks and baked until golden, giving every scoop that satisfying contrast of crisp top and soft, savory filling underneath. It's the kind of cozy, comforting dinner that feels like a hug in a baking dish, and it holds up beautifully as a make-ahead meal for busy weeknights. This one is a genuinely great fit for a gluten free table, no compromise on flavor or that classic cottage pie feel.

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Ingredients

4 servings

For the filling

1 lb ground beef
Laura's Lean Beef All Natural Ground Beef 96/4 Kroger 93% Lean/7% Fat Ground Beef Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef
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1 tbsp olive oil
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
⅓ cup milk, warmed
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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