Vegan Cottage Pie with Parsnip Mash

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Root vegetables do all the heavy lifting here, with diced carrots and parsnips melting into a rich, savory gravy that's thickened until it clings to the back of a spoon. Fresh thyme and rosemary bring an earthy, herbal depth, while a splash of apple cider vinegar adds just enough brightness to cut through the richness. On top, a cloud of mashed parsnips and potatoes bakes up golden and craggy at the peaks, with crisp edges giving way to a creamy interior underneath. The whole thing bubbles away in the oven until the filling is hot through and the topping is set, then gets finished with a scattering of fresh parsley for a pop of color. It's a cozy, comforting bake that fits neatly into a plant-based dinner rotation, especially on a chilly night when you want something hearty and spoon-friendly. Every component here is built for stovetop-to-oven ease, so it's a great make-ahead option too.

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Ingredients

4 servings

For the filling

1 lb ground beef
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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