Mummy’s Cottage Pie
Give your tea the wow factor with mini portions of cottage pie served in ramekins. Kids will love being presented with their very own individual portion. Serve with their favourite veggies on the side.
Nut-free
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Ingredients
500g potatoes, peeled and diced
A knob of unsalted butter
A splash of milk
1 tbsp olive oil
½ onion, peeled and chopped
1 small carrot, peeled and diced
1 stick of celery, diced
150g lean minced beef
2 tbsp plain flour
250ml unsalted beef stock
1 tsp tomato puree
1 tsp chopped fresh thyme
A few drops of Worcestershire sauce (for babies 12 months +)
1 bay leaf
A knob of unsalted butter
A splash of milk
1 tbsp olive oil
½ onion, peeled and chopped
1 small carrot, peeled and diced
1 stick of celery, diced
150g lean minced beef
2 tbsp plain flour
250ml unsalted beef stock
1 tsp tomato puree
1 tsp chopped fresh thyme
A few drops of Worcestershire sauce (for babies 12 months +)
1 bay leaf
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Put the potatoes in a large pan, cover with water, then boil for 15 to 20 minutes until soft. Drain and mash with the butter and milk.
- Meanwhile, put the oil into a saucepan and fry the onion, carrot and celery for 5 minutes. Add the beef and fry until browned. Add the flour, and then blend in the stock, purée, thyme, Worcestershire sauce (if using) and bay leaf. Cover and simmer for 20 minutes.
- Remove the bay leaf and spoon the mixture into 4 ramekins (each approx. 10cm / 4in diameter). Spread the mash on top and fork it over to create a pattern. Bake in the oven for 15 minutes until the sauce is bubbling and the top is brown.
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