1lb round minced beef
1 large white onion – diced
5 cloves garlic – diced
2 med carrots – diced
1 parsnip – diced
2 sticks of celery – diced
½ red pepper – diced
½ yellow pepper – diced
6-8 mushrooms – sliced
small head of broccoli
half head of cauliflour
tin of sweetcorn
tin of garden peas
½ jar of Passata
tin of chopped tomatoes
¼ pint of vegetable stock
large bunch of chopped flat leaf parsley
200gm grated cheddar
8 large potatoes
Peel and quarter the potatoes and put on to boil
Dry fry the mince, slowly to remove excess fat. When browned, move to a dish with a slotted spoon and wash off pan
Add a little olive oil to the pan and sweat off the garlic and onion.
Once glossy return the minced beef to the pan
After 2 mins add the carrot, parsnip and celery
Cook through, mixing gently for about five minutes, then add peppers, corn, peas and mushrooms
Cook for additional 5 mins, then add passata, tinned tomatoes and stock
Simmer for about ten minutes, add pepper, salt and parsley
Simmer for two minutes then turn all the mix into a large pyrex dish – rectangular in shape about 3 inches deep
Mash the potatoes with some real butter, a little milk, some cracked black pepper and a little salt
Spoon over the top of the dish, using the back of the spoon to seal the edges and a fork to fluff up the middle
Cover with tin foil and cook for 35mins in the middle of the oven on 180c
Remove foil for last five minutes to allow potato to brown
This is ideal for freezing.
For small babes, don’t use the salt or stock cube, just use water.
When fully cooked, blitz with a hand blender.
For slightly older infants, simply mash
There’s so much veg it well covers their five a day in just one serving of pie!