Centenary Spiced Cottage Pie with Root Vegetable Mash #Stoves100


A wonderful, modern twist on the classic cottage pie, spiced and warming with the added sweetness of root vegetable mash.

1. Heat 1 tablespoon rapeseed oil in a large, heavy-based saucepan over medium-high heat. Seal the diced beef, then add in the diced onion, garlic, paprika and cinnamon. 

2. Cook for 1 minute or until fragrant, stirring to mix the ingredients. Pour in the beef stock and tomatoes. Cover and bring to the boil. Reduce heat to low and simmer for 45 minutes. 

3. Remove lid. Cook, uncovered, for a further 35 to 40 minutes or until sauce is thick and beef is tender. Add in the frozen peas once the sauce has thickened.

4. For the root vegetable mash, preheat the oven to 200°C.

5. Place the roughly chopped parsnip, carrot and potatoes into a large saucepan. Cover with cold water and bring to the boil. Boil until tender.

6. Drain root vegetables and crush, adding in butter and milk. Season generously with salt and pepper. Mash to combine.

7. Divide beef mixture into 4 individual ovenproof dishes. Pipe the crushed root vegetables onto the mixture in desired pattern. Place on a baking tray and bake for 25 minutes or until tops are golden. Sprinkle parsley onto the cottage pies and serve with spiced green vegetables.


Prep time: 40 Minutes

Cook time: 2 Hours

Serves: 4

  • 1 tbsp rapeseed oil

  • 1 onion, diced

  • 2 garlic cloves, finely diced

  • 1 carrot, diced

  • 500g diced beef

  • 1 can of chopped tomatoes

  • 1 tsp paprika

  • A pinch of cinnamon

  • 500ml beef stock

  • 200g frozen peas

  • 3 parsnips, roughly chopped

  • 3 carrots, roughly chopped

  • 3 potatoes, roughly chopped

  • 50g butter

  • 50ml milk

  • Salt and pepper

  • A handful of chopped parsley