Root vegetable cottage pie

Appetizing Root vegetable cottage pie Recipe

A step-by-step guide to creating a hearty winter favourite by Curtis Stone – root vegetable cottage pie.
Root vegetable cottage pie
Prep Time : 0:25 | Cook Time : 1:15 | Total Time : 1:40 | Serving : 4 person.


  • 450g brushed potatoes, peeled, cut into 3cm chunks

  • 1 medium parsnip, peeled, cut into 1cm disks

  • 1 tablespoon Coles Olive Oil

  • 500g Coles Beef Mince 3 Star

  • 1 small brown onion, roughly chopped

  • 2 cloves garlic, finely chopped

  • 1 tablespoon fresh thyme, chopped

  • 1 medium carrot, peeled and cut into 1/2 cm dice

  • 1 1/2 cups butternut pumpkin, peeled and cut into 1/2 cm dice

  • 2 tablespoons Coles Tomato Paste

  • 1 1/2 cups Campbell’s Real Beef Stock

  • 3/4 cup Coles Milk

  • 1 tablespoon Coles Unsalted Butter

  • Melted butter, for brushing


  • Step 1

    Preheat oven to 190C. Place the chopped potatoes and parsnip in a large saucepan and fill with enough water to cover. Add salt and bring to the boil. Cook until both are tender and good for mashing, about 20 minutes. Strain in a colander and set colander over the hot saucepan to allow the vegetables to steam dry.

  • Step 2

    Working in batches, pass the potatoes and parsnip through a ricer or food mill and into a large bowl. (Alternatively use a potato masher).

  • Step 3

    Heat the milk and butter in a small saucepan over a low heat until the butter has melted and the milk is hot but not scalding. Pour just enough of the warm milk and butter mixture into the bowl and whisk until the mash has a creamy consistency, discarding any remaining milk mixture. Season to taste with salt and pepper.

  • Step 4

    Meanwhile, heat the 1 tablespoon of oil in a large frying pan over a medium-high heat and cook the beef until browned and just cooked through, breaking up any large chunks. Season to taste with salt and pepper.

  • Step 5

    Strain the beef from the pan and reserve on the side. Return the pan to the heat.

  • Step 6

    Add the onion and cook for 1 minute, then add the garlic to the pan and cook for 3 minutes or until translucent.

  • Step 7

    Add the carrots and thyme and cook for 1 minute, then add the pumpkin to the pan and cook for 4 minutes stirring occasionally.

  • Step 8

    Add the tomato paste and stir to coat the vegetables, cook for 2-3 minutes being careful not to scorch the tomato paste.

  • Step 9

    Add the beef back to the pan and stir well to mix, then add the beef stock, stir well and bring to a simmer. Reduce heat and cook covered, stirring occasionally for 15-20 minutes or until the sauce thickens. Season to taste with salt and pepper.

  • Step 10

    Pour the mixture into 4 small individual baking dishes or ramekins and prepare the mash.

  • Step 11

    Place the mash into a pastry bag and pipe over the filling in a decorative pattern or spoon the mash over the filling and using a fork make cross hatch marks or swirls. Brush the top of each cottage pie with melted butter and place on a baking tray and into the oven.

  • Step 12

    Bake for 15-20 minutes or until the tops are golden brown and the filling is heated through.

  • Step 13

    Remove from the oven and allow the pies to sit at room temperature for 5 minutes before serving.

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