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+ servings
Cottage Pie with Parsley Root and Bay
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

A classic cottage pie recipe made with flavorful parsley root and a host of hearty winter vegetables. 

Recipe Type: Dinner
Makes: 10 servings
Author: Elizabeth Stark, adapted from Simply Recipes
  • 1 very large parsley or celery root (or 4 small to medium), or 3 large yukon gold potatoes, peeled and cut into uniform 1/2-inch chunks
  • 8 tablespoons unsalted butter , divided
  • 1 1/2 pounds ground beef
  • 1 1/2 red onions , diced
  • 4 carrots , peeled and cut into half moons
  • 5 stalks celery , sliced
  • 2 teaspoons sea salt , divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon yellow mustard seed
  • 4 bay leaves
  • fresh ground black pepper to taste
  • 6 large leaves kale , cut into thin ribbons
  1. Preheat the oven to 400 degrees F. Grease a 9 x 13 x 3-inch casserole dish and set aside.
  2. Place the parsley or celery root, or potatoes, in a large pot filled with cold, salted water. Bring to a boil and boil for 15 - 20 minutes, or until fork tender. Drain. Mash parsley root with 4 tablespoons butter and 1 teaspoon sea salt. Set aside.
  3. Meanwhile, heat a large skillet over medium-high heat. Melt 4 tablespoons butter, and add red onion. Cook 10 minutes, or until onions are translucent and have taken on some sweetness. Next add ground beef and a teaspoon of sea salt, and cook 4 minutes. Add carrots, celery, Worcestershire sauce, mustard seed, bay leaves, and pepper, and cook over medium heat for 8 minutes. Add kale and cook 2 minutes more. Check salt levels and adjust as needed.
  4. Spoon filling into prepared pan. Cover with vegetable mash; use the tines of a fork or a spoon to add texture to the surface. Bake 40 - 45 minutes, or until peaks have turned a rich golden brown and filling is bubbling vigorously.
  5. Cool 10 minutes, slice, and serve.
Recipe Notes

Recipe adapted from Simply Recipes.