Mummy’s Cottage Pie
Give your tea the wow factor with mini ramekins of Cottage Pie, that kids will love. Serve with their favourite veggies & some gravy.
Nut Free
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Ingredients
500g potatoes, peeled and diced
a knob of unsalted butter
a little milk
1 tbsp olive oil
1/2 onion, peeled and chopped
1 small carrot, peeled and diced
1 stick of celery, diced
150g lean minced beef
2 tbsp plain flour
250ml weak 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 little milk
1 tbsp olive oil
1/2 onion, peeled and chopped
1 small carrot, peeled and diced
1 stick of celery, diced
150g lean minced beef
2 tbsp plain flour
250ml weak 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
- Pre-heat the oven to 200°C/400°F/Gas 6.
- Put the potatoes in a large pan, cover with water, then boil for 15-20 minutes until soft. Drain and mash with the butter and milk.
- 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 meat is bubbling and the top is brown.
