Baby Cottage Pie with Sweet Potato Mash

A twist on a holiday classic and endlessly comforting dish: Cottage pie is one of the best ways to introduce red meat to your baby is to cook it in a casserole together with lots of root vegetables so that it’s flavoursome and tender.

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Beef and Veggie Filling:
1 tbsp oil (vegetable, rapeseed, olive)
½ red onion, finely diced
¼ red pepper, finely diced
1 small carrot, peeled and finely diced
50g mushrooms, diced
200g lean minced meat
2 tbsp plain flour
2 tsp tomato puree
300ml unsalted beef stock
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
2 bay leaves
25g peas
100g sweet potato, peeled and diced
400g white potato, peeled and diced
Small knob of unsalted butter or plant-based spread
1 tbsp milk (or dairy-free alternative)


  1. Heat the oil in a saucepan. Add the red onion, pepper, carrot and mushrooms. Fry over a high heat for 3 minutes. Add the mince and fry until browned. Add the flour, tomato puree and blend in the stock, thyme, and bay leaves.
  2. Bring up to the boil, cover and gently simmer for 40 minutes until the beef is tender. Remove the bay leaves and add the peas.
  3. Spoon into 4 ramekins.
  4. To make the mash. Cook the potatoes in boiling water for 12 to 15 minutes. Drain and mash with the butter and milk. Spread over the top of the filling in the ramekins.
  5. Cook in an oven preheated to 180˚C fan / 350˚ F / Gas Mark 4 for 15 minutes until lightly golden on top.

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