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    Vegetarian Cottage Pie with Parsnip and Apple Mash

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    Vegetarian Cottage Pie with Parsnip and Apple Mash

    The sweet and creamy parsnip and apple mash is a great alternative to traditional mashed potato for this and many other dishes.

    • Low Fat
    • Vegetarian
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    • For the filling:
    • 1 tbsp olive oil
    • 2 cloves garlic, crushed
    • 1 onion, finely chopped
    • 100g carrots, peeled and diced
    • 300ml vegetable stock
    • 2 tbsp Waitrose tomato purée
    • 1 tsp Waitrose Cooks’ Ingredients Dried Wild Rosemary
    • 2 tbsp redcurrant jelly
    • 350g pack fresh Quorn™ Chicken Style Pieces
    • 100g frozen peas
    • For the mash:
    • 4 medium parsnips, peeled and cubed (about 600g)
    • 2 large Bramley apples, peeled, cored and cubed (about 400g)
    • 15g butter


    1. Prepare the mash by placing the parsnips in a pan and covering with cold water. Bring to the boil and cook for about 8 minutes. Add the apples and continue cooking for another 3-4 minutes until both are tender. Strain well then mash with the butter and some seasoning. Cover and keep warm.
    2. 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 carrots, stock, tomato purée, rosemary, redcurrant jelly and Quorn™. 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.
    3. Cook for 25-30 minutes until the mash is starting to turn golden and the filling is piping hot. Serve with some lightly cooked courgette and mangetout.

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    Cook's tips

    Add some grated vegetarian hard cheese to the mash just before you cook the pie.
    Vary the mash topping and try potatoes and carrot, or sweet potatoes instead.


    Average user rating

    3 stars