Vegetarian Cottage Pie with Parsnip Mash

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Vegetarian Cottage Pie with Parsnip Mash

Cozy and deeply savory, this cottage pie layers a rich, herb-flecked vegetable gravy under a billowy blanket of parsnip-potato mash. Diced carrots and parsnips soften into the base while tapioca starch helps the gravy turn glossy and thick enough to coat a spoon, with fresh thyme and rosemary keeping every bite bright and fragrant. That mash topping is the real showstopper — butter and warm milk mashed into tender parsnips and russets until silky, then swirled into peaks that turn deep golden and crisp at the edges under the broiler heat of the oven. A scatter of fresh parsley at the end adds color and a little herbal lift right before serving. It's the kind of hearty, comforting bake that feels indulgent without any fuss, and it fits neatly into a vegetarian kitchen.

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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 Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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
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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