Beef Casserole for Baby

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