Vegetarian cottage pie with parsnip and apple mash

Serves: 3-4


  • For the mash:
  • 4 medium parsnips, peeled and cubed (about 600g)
  • 2 large apples peeled, cored and cubed (about 400g)
  • 15g butter
  • salt and pepper
  • For the filling:
  • 1 tbs olive oil
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 150g mushrooms, chopped
  • 100g carrots, peeled and diced
  • 300ml vegetable stock
  • 2 tbs tomato purée
  • 2 tbs redcurrant jelly
  • 100g frozen peas
  • cheese (optional)


Prepare the mash by placing the parsnips in a pan and covering with cold water. Bring to the boil and cook for about 8-10 minutes. Add the apples and continue cooking for another 3-4 minutes until both are tender. Strain well then mash with the butter and salt and pepper. Cover and keep warm. Preheat the oven to 200°C, gas mark 6. Heat the oil in a pan and sauté the garlic and onion for 3-4 minutes. Add the chopped mushrooms and sauté for another 5 minutes. Add the carrots and cook till they have softened then add the stock, tomato purée and redcurrant jelly. Stir well, season and simmer for about 5 minutes to heat through. Stir in the peas. Tip the filling into a 1.2 litre shallow pie dish, top with the mash and spread out evenly with a fork. Cook for 25-30 minutes until the mash is starting to turn golden and the filling is piping hot. You can add some grated cheese to the top of the mash in the last 10 minutes of cooking.

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