My First Cottage Pie
A classic Cottage Pie, sure to be a winner. For babies, chop the meat in a food processor to make it softer & for kids over 1 year, you can season with a little salt & pepper.
Egg Free
Nut Free
Ingredients
2 carrot, peeled & chopped
3 potatoes, peeled & chopped
2 tbsp olive oil
1 onion, peeled & chopped
1 garlic clove, peeled & crushed
1 red pepper, cored, de-seeded & diced
350 g minced beef
1 tbsp fresh parsley, chopped
4 tsps tomato purée
200 ml chicken stock
20 g butter
2 tbsp milk
3 potatoes, peeled & chopped
2 tbsp olive oil
1 onion, peeled & chopped
1 garlic clove, peeled & crushed
1 red pepper, cored, de-seeded & diced
350 g minced beef
1 tbsp fresh parsley, chopped
4 tsps tomato purée
200 ml chicken stock
20 g butter
2 tbsp milk
Method
- Pre-heat the oven to 180 C / 350 F / Gas Mark 4.
- Boil the carrots & potatoes for 15 minutes or until soft.
- Meanwhile heat the oil in a pan & sauté the onion, garlic & red pepper for 3-4 minutes.
- Add the minced beef, sauté until browned. Add the parsley, tomato purée & chicken stock, bring to the boil, cover & simmer for 15 minutes.
- Drain then mash cooked potatoes & carrots with the milk & 20g butter until smooth.
- Spoon the meat into the base of four small ramekins. Top with the mashed potato & carrot.
- Place in the preheated oven for 10-15 minutes to heat through.
- Dot with remaining butter & place under a pre-heated grill until lightly golden.
