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Annabel Karmel
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My First Cottage Pie

A classic cottage pie sure to be a winner. For young babies, chop the meat in a food processor to make it softer.

Egg Free
Nut Free
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Prep Time: 20 minutes
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Cook Time: 30 - 35 minutes
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Makes: 4 mini cottage pies
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Great for:  Baby Recipes 9-12 Months Toddler Recipes 12-18 Months 18 Months-2 Years
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Suitable for Freezing
Ingredients
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
2 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 red pepper, cored, deseeded and diced
350g minced beef
1 tbsp fresh parsley, chopped
4 tsp tomato purée
200ml unsalted chicken stock
20g unsalted butter
2 tbsp milk
Method
  1. Pre-heat the oven to 180C / 350F / Gas Mark 4.
  2. Boil the carrots and potatoes for 15 minutes or until soft.
  3. Meanwhile, heat the oil in a pan & sauté the onion, garlic and red pepper for 3 to 4 minutes.
  4. Add the minced beef, sauté until browned. Add the parsley, tomato purée and chicken stock, bring to the boil, cover and simmer for 15 minutes.
  5. Drain then mash the cooked potatoes and carrots with the milk and 20g unsalted butter until smooth.
  6. Spoon the meat into the base of four small ramekins. Top with the mashed potato and carrot.
  7. Place in the preheated oven for 10 to 15 minutes to heat through.
  8. Dot with remaining butter and place under a preheated grill until lightly golden.

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