Cottage Pie Recipe Sweet Potato Mash Baby Led Weaning

Ingredients:

• 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
• 250g Scotch beef mince
• 2 tbsp plain flour
• 1 tbsp tomato puree
• 1/2 tbsp Worcestershire sauce
• 300ml 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 (dried is fine)
• 4 sweet potatoes, peeled and cut into 3cm cubes (about 625g in peeled weight)
• 20g butter
• 2 tbsp milk
• 70g Cheddar cheese, grated

Method:

1. Heat the oil in a frying pan on a medium heat and add the onion, celery and carrot. Fry for 5 minutes until soft. 
2. Add the black pepper, garlic and Scotch minced beef and fry until the mince is browned. 
3. 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. 
4. 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.
5. To make the topping, boil the sweet potatoes until tender then mash with the butter, milk and cheese until smooth. 
6. Spoon over the top of the pie and bake in a preheated oven at 180C/fan 160/gas mark 4 for 20 minutes. 
7. If you’re weaning with puree, simply blitz the cottage pie in a food processor with the blade attachment or use a stick blender. 
8. Portion into ice cube trays, freeze and then once frozen transfer into freezer bags.

recipe and image: recipesfromanormalmum