Vegan Cottage Pie with Parsnip Mash
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground beef
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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 tipUse 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 tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup milk, warmed
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap 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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