Pork Cottage Pie with Parsnip-Potato Mash

Pork Cottage Pie with Parsnip-Potato Mash
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 1 lb
    (454 g)

    potatoes, peeled, cut up

  • 1/2 lb
    (225 g)

    parsnips, peeled and cut up

  • 1 Tbsp.
    (15 mL)


  • 4 Tbsp.
    (60 mL)

    organic canola oil

  • 1/4 cup
    (60 mL)

    slivered almonds

  • 1

    medium onion, minced

  • 1 lb
    (454 g)

    ground pork

  • 1

    red pepper, diced small

  • 1 tsp.
    (5 mL)

    five-spice powder

  • Salt and pepper to taste


Preheat oven to 400°F (200°C).

Cook potatoes and parsnips in a pot of boiling salted water. Drain, reserving cooking liquid.

Mash the vegetables with a potato masher. Mix in butter and a little cooking liquid until smooth and fluffy. Salt.

Heat oil in a skillet. Brown almonds over medium heat until golden. Add onion.

Add meat and red pepper and cook, pouring off excess pan juices, if any.

Stir in five-spice powder, salt and pepper.

Transfer the meat mixture to a baking dish and top with parsnip-potato mash.

Bake for about 15 minutes.

Serve with a green salad.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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