I am slowly venturing into more of the “family foods” for Harry. He is accepting the new textures well so it will be great when we can feed him what we are eating each night. This is a mini cottage pie, and with a bit of salt and pepper I would have happily eaten the lot.

I hope your babies enjoy it as much as Harry did.

Tip: I sometimes add some sweet potato or parsnip to the potato mixture

Ingredients

• 3 large potatoes, peeled and diced
• 1 tbs butter
• 3 tbs milk
• 5 tbs grated cheese
• 1 tbs vege oil
• 1 small onion, finely chopped
• ½ clove garlic, crushed
• ¼ cup good quality tomato paste (or make your own)
• 1 zucchini, peeled and grated
• ¼ cup frozen baby peas
• 1 carrot, peeled and grated
• 200g lean minced beef
• 150 ml unsalted stock or water
• ½ tsp fresh thyme leaves or a pinch of dried thyme

Method

Step 1

Place the potatoes (and sweet pot/parsnip if using), cover with water, bring to the boil and cook until tender. Drain and mash together with the butter, cheese and milk -

Step 2

Heat half the oil in a saucepan and cook the onion over a low heat for a few minutes, until softened. Add the garlic and cook gently  -

Step 3

Add the grated carrot and zucchini, and cook together for 5 minutes  -

Step 4

Heat remaining oil in a separate fry pan, cook mince until browned, stirring occasionally. Add to the vege mixture -

Step 5

Pour over the tomato paste and stock and add the thyme and peas. Cover and cook over a low heat for about 10 minutes -

Step 6

Serve mince covered in mash potato. Divide remaining mince mixture into freezer pots and top with mashed potato -