Root Veg Cottage Pie - Made with Swede and Carrot Mash

Root Veg Cottage Pie - Made with Swede and Carrot Mash
This dish will make the perfect filling dinner for your family now that the colder nights are on the way! Root veg is in season during the autumn months so it makes perfect sense to trade a traditional potato mash with a healthier carrot and swede mash.

My original cottage pie recipe has recently had a massive health upgrade since it was first published back in July 2012. The new improved recipe packs in more flavour and increases your fibre and vitamin intake. It also doesn't take nearly as long to cook or make as much washing up!

Nutrition Facts for Cottage Pie with Swede and Carrot Mash
Nutrition facts for
BTBS's Root Veg Cottage Pie
Calculated using MyFitnessPal.
Daily value based on a 2,000 calorie diet.
This recipe serves 2, but feel free to double or triple the amount to serve 4 or 6 people.


200g of lean mince beef
1 onion, diced
1 beef stock cube
1 tin of chopped tomatoes 
2tsp of dried mixed herbs
4 tsp of diced parsley (fresh or dried)
200g of diced swede and carrot

Serve with:

A huge mountain of colourful vegetables 

Gravy and/or a Yorkshire pudding if you wish to make it feel a bit like an alternative Sunday dinner - (remember to adjust nutritional amounts to account for this if you're logging your food)


1. Fill small saucepan with water, leave to boil and then add in your diced swede and carrot.

2. Pop on a saucepan of yummy vegetables to serve with it too!

3. Meanwhile, fry the onion in a deep saucepan using low calorie cooking spray. When the onion is golden brown, add in the beef and cook until it's brown.

4. Toss the whole can of chopped tomatoes into a blender and give it a quick pulse until smooth. Pour this into the saucepan.

5. Add in the mixed herbs (but save the parsley for the mash) and crumble in a beef stock cube. Stir well and then leave on a mid-low heat while you prep the mash.

6. Once the swede and carrot has cooked, drain the water and then mash well, sprinkling in half of the parsley. 

7. Next find some small, deep individual sized dishes and fill them with the beef. Top with the mash and sprinkle with the remaining parsley. 

8. Serve up with copious amounts of veggies! If you want to give it that 'family Sunday dinner' feel, a splash of gravy and a Yorkshire pudding. 

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