Looking for a comforting and delicious family meal you can all enjoy? Look no further than this baby cottage pie, which is packed with five vegetables! This dish is perfect for busy parents who can make it in advance, but will also provide essential vitamins and minerals to support their baby’s growth and development.
With a mix of tender minced meat, creamy mashed potatoes, and a variety of colourful veggies, this dish is sure to be a hit with even the fussiest of eaters. Read on to learn how to whip up this wholesome meal for your little ones today.
Can a baby eat cottage pie ?
Yes your baby can eat cottage pie from 6 months of age but the recipe will vary depending how you want the texture. This recipe contains chunky textures so just make sure your baby is ready for the lumpy textures.
The benefits of including vegetables in your cottage pie
- Adding a mixture of vegetables this way can make it easier to eat a variety of vegetables
- Using tomatoes in the sauce helps to bring all the ingredients together and kids generally like tomato sauce
- Using carrots and peppers adds some more sweetness
- Using lentils as one of the vegetables provides an additional source of protein.
Ingredients
Here’s what I included in this recipe or what you need to make it.
Minced beef
Use lean beef mince with a lower fat content 5 – 12%. Some fat adds to the flavour but doesn’t make it too fatty.
Red lentils
I used red lentils as they are easier to digest than other lentils but you could use green lentils instead if you prefer.
Vegetables
Onion, celery, carrots and peppers make a good combination and base for the sauce.
Tinned tomatoes bring it together.
Use tinned potatoes in water for convenience and ease, so that you don’t have to peel and boil the potatoes.
How to make baby cottage pie
Step 1
Chop the celery, carrots and onion finely. Add these to a saucepan and saute in half a tablespoon of olive oil for about 5 minutes.
Step 2
Chop the pepper into small pieces and add to the pan along with the minced beef, lentils, tinned tomatoes and 200ml of vegetable stock.
Step 3
Break up the minced beef into small pieces with a wooden spoon. Bring to the boil and simmer gently for about 20 minutes.
Step 4
Drain the potatoes and tip into a bowl. Melt a little unsalted butter and add to the potatoes, mash until smoother in texture.
Step 5
Fill each pot with the meat and vegetable sauce leaving some space at the top for the potato. Divide the potato topping between the pots.
Step 6
Place on a baking tray and bake for around 20 minutes until bubbling and golden on top.
Variations and alternative ingredients
- Vegetables can be swapped to cater for different tastes. For example other vegetables that would work include peas, spinach, mushrooms, squash and courgettes
- Swap the mince for red lentils for a vegetarian alternative
- Add some chopped herbs such as parsley or mixed herbs for freshness.
- Instead of potatoes use a different topping such as breadcrumbs or sweet potato
- Make it dairy free by swapping the butter for a dairy free alternative
Tips for Introducing Baby Cottage Pie to Picky Eaters
- Start small – offer small portions for less overwhelm
- Let them help themselves to how much they can eat
- Offer something familiar with the cottage pie on the side such as a side of peas, garlic bread etc
- Separate out the topping and sauce if they don’t like them touching each other.
Creative ways to serve and store baby cottage pie for busy parents
- Make ahead of time – If you are a busy parent and want to make meals ahead of time then this recipe is perfect. You can make this ahead of time and freeze.
- Serve the sauce separate from the topping – they may prefer it this way or alternatively
make more meals from this recipe. Increase the quantity of meat and vegetable sauce. Use the meat and vegetable sauce to make other dishes such as bolognese, or rice and meat/veg sauce for when you need quick meals.
Baby cottage pie
Ingredients
- 250 grams lean minced beef
- 1 medium carrot
- 1 stick celery
- 1 onion (brown)
- 1 red or orange pepper
- 1/2 cup red lentils
- 1 tin chopped tomatoes
- 200 ml vegetable stock no salt
- 1 – 2 tins potatoes
Instructions
- Chop the celery, carrots and onion finely. Add these to a saucepan and saute in half a tablespoon of olive oil for about 5 minutes.
- Chop the pepper into small pieces and add to the pan along with the minced beef, lentils, tomatoes and 200ml vegetable stock
- Break up the minced beef with a wooden spoon whist cooking and simmer for about 20 minutes on a low heat
- Drain the tinned potatoes, mash, add a little melted butter or milk and mash again
- Fill each ramekin up around half with the beef mixture and top with mashed potato
- Top with grated cheese (optional)
- Bake for about 20 minutes at 190c until golden brown and bubbling
Make sure to tag me on Instagram @childrensnutritionist_ so I can see and share your creations!
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