Ingredients

2tsp sunflower oil
225g braising or skirt beef stewing steak, diced into 2cm cubes
small onion, roughly chopped
1 small carrot, roughly chopped
100g chestnut mushrooms, diced
Half clove garlic, crushed
2 level tbsp plain flour
100ml chopped, tinned tomatoes
250ml beef stock
1tsp tomato purée
1tsp redcurrant jelly
1tsp Worcestershire sauce
½tsp fresh thyme leaves or
¼tsp dried thyme (optional)
450g peeled potatoes,chopped into large cubes
5g butter
3tbsp milk
20g Cheddar cheese, grated

Method:

Heat 1tsp of oil in a frying pan. Brown the meat and set aside. Heat the rest of the oil in a saucepan. Add the onion, carrot and
mushrooms and fry for 2 minutes. Add the garlic and fry for another 2 to 3 minutes.

Add the flour and coat the vegetables, then add the tomatoes, stock, tomato purée, redcurrant jelly, Worcestershire sauce and browned beef. Add the thyme (if using). Cover with a lid, bring up to the boil and simmer for 1½ to 2 hours until soft and tender. Meanwhile, boil the potatoes for 15 minutes or until soft. Drain and mash with the butter, milk and Cheddar cheese.

For young babies, purée the beef and vegetables and stir into the mashed potato. For older babies, chop the beef (it should
be lovely and tender) and vegetables into small pieces. Spoon into small ramekin dishes and top with the mashed potato.

Information:
Makes 6 portions
Suitable from 6 months
Suitable for freezing