Cottage Pie with Carrots, Parsnips, and Celery

Cottage pie is a shepherd’s pie made with beef instead of lamb. In this version carrots, parsnips, and celery are cooked with the beef for a hearty filling.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 small onion, peeled and chopped
  • 1 medium carrot, peeled and diced
  • 1 medium parsnip, peeled and diced
  • 1 medium stalk celery, chopped
  • 3 cloves garlic, peeled and minced
  • 1 lb. ground beef
  • 1⁄8 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 1⁄2 cups beef stock
  • 1 Tbsp. Worcestershire sauce
  • 3 cups mashed potatoes


  • Preheat oven to 350°F. Grease a medium baking dish with non-stick cooking spray or olive oil.
  • In a large skillet over medium-high heat, heat oil. Add the onion, carrot, parsnip, and celery and sauté, stirring often, for 5 to 7 minutes, or until tender. Add garlic and paprika and sauté for 30 seconds.
  • Add ground beef, salt, and pepper and cook, breaking up chunks with wooden spoon, for 5 minutes, or until beef is browned. Drain and discard excess fat. Stir in stock and Worcestershire sauce and cook until sauce thickens, about 5 minutes.
  • Pour mixture into prepared baking dish. Spread mashed potatoes over the top and place in oven.
  • Bake for 25 to 30 minutes, or until potatoes are browned.