How to make cottage pie with spiced parsnip and potato topping

Parsnips are one of those vegetables which seem to be available all year round, certainly in the colder months. They are primarily harvested in the autumn and are then available from storage all through the winter.

Cold weather helps to convert their starch into sugar, so a later harvest or long cold storage makes for sweeter parsnips.

Like their distant relative the carrot, parsnips are sweet but they have an earthier and nuttier flavour. They can be eaten raw when the flesh is crunchy but once cooked they turn beautifully creamy.

A great source of vitamin C, B3 and K, parsnips are rich in potassium (which helps to regulate blood pressure) and iron and are a good source of fibre.

Their unique sweet and nutty flavour is delicious added to soups, stews and roasts (Christmas dinner isn’t complete without roasted parsnips).

Here they are added to the much loved, if a little plain, potato topping of a cottage pie to add a little of their trademark sweetness. Ground cumin and coriander, cooked in a little butter is then swirled into the parsnip and potato mash before sprinkling with a little cheese and baking until golden.

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Serves 4

For the topping

450g potatoes, peeled and diced
450g parsnips, peeled and chopped
50g butter
1 tsp ground coriander
1 tsp ground cumin
Salt
Freshly ground white pepper

For the filling

2 tbsp rapeseed oil
1 large onion, peeled and finely diced
Pinch of salt
1 large stick of celery, finely chopped
1 large carrot, peeled and finely diced
400g minced beef
250g chestnut mushrooms, finely chopped
2 large tomatoes, chopped
1 tbsp tomato puree
¼ tsp cinnamon
250ml strong beef stock
1 sprig thyme
½ tsp freshly ground black pepper
1 bay leaf
1 tbsp Worcestershire sauce
125g frozen edamame beans

In a medium saucepan on a moderate heat simmer the potatoes and parsnips in lots of salted water until tender, this will take 10-15 minutes.

While the vegetables are cooking melt the butter in a small saucepan and gently fry the ground spices for a minute or two then take off the heat and put to one side.

Drain the potatoes and parsnips through a colander, return to the pan and mash them with a potato masher. Pour in the spiced butter and stir through. Taste and adjust the seasoning if necessary. Put to one side to cool.

Heat the oil in a large saucepan, add the onions and a pinch of salt and saute for 2 minutes. Add the celery and carrots and continue to cook until the vegetables are tender, about 5 minutes.

Tip in the minced beef and break it up with a spoon. When the beef has browned and is cooked through add the mushrooms and cook for a further 2-3 minutes.

Add the tomatoes, tomato puree and cinnamon. Continue to cook for a further 2-3 minutes to cook off the raw taste of the puree.

Pour in the stock, if you are using cubes add two to this amount of water, you want it to be very beefy. Add the thyme, black pepper, bay leaf, Worcestershire sauce and the frozen edamame beans and bring to the boil. Turn the heat down and simmer gently 15-20 minutes.

Meanwhile, preheat your oven to 180C/350F/gas 4. Remove the thyme sprig and bay leaf then taste the filling and adjust the seasoning if necessary. Transfer to a large baking or casserole dish and spoon dollops of the potato and parsnip mash over the top. Don’t be tidy, any peaks in the mash will catch in the oven and go crispy.

Bake in the preheated oven for about 25 minutes until the top is golden and the cheese is melted.

This is a meal in itself, meat, veg and potatoes all in one, but if you want to make it even healthier just add a portion of your favourite vegetable.

Follow Beverley Hicks @thelittlechelseakitchen