Cottage Pie with Sweet Potato Mash
15 servings for baby/toddler or serves 2 adults and 2 children
250 g Scotch Beef mince
2 tbsp olive oil
1 medium onion, peeled and chopped (about 65g)
1 stick celery, finely chopped (about 50g)
1 carrot, peeled, topped and tailed and finely chopped (about 65g)
1 tsp freshly ground black pepper
2 cloves garlic, peeled and crushed
2 tbsp plain flour
1 tbsp tomato puree
½ tsbp Worcestershire sauce
300 ml hot beef stock (made using low salt baby stock cubes, or homemade)
1 tbsp fresh thyme, finely chopped (or ½ tsp dried thyme)
1 bay leaf
4 sweet potatoes, peeled and cut into 3cm cubes (about 625g in peeled weight)
20 g butter
2 tbsp milk
70 g cheddar cheese, grated
- Heat the oil in a frying pan on a medium heat and add the onion, celery and carrot. Fry for 5 minutes until soft.
- Add the black pepper, garlic and Scotch Beef mince and fry until the mince is browned.
- Sprinkle the flour over the top of the mince, stir and fry for a minute before adding the tomato puree, Worcestershire sauce and beef stock. Add the herbs and leave to simmer for 5 minutes before removing the bay leaf and pouring into a casserole dish approximately 20cm x 10cm x 5cm.
- To make the topping, boil the sweet potatoes until tender then mash with the butter, milk and cheese until smooth. Spoon over the top of the pie and bake in a preheated oven at 180C/fan 160/gas mark 4 for 20 minutes.
- If you’re weaning with puree, simply blitz the cottage pie in a food processor with the blade attachment or use a stick blender. Portion into ice cube trays, freeze and then once frozen transfer into freezer bags.