Cottage pie is a family classic – and your baby can enjoy this dish from the weaning get-go! This recipe is a great way to introduce iron-rich red meat, as it's cooked to make it super-flavourful and tender.


For the meat sauce

  • 1tbsp oil (vegetable, rapeseed, olive)
  • ½ red onion. finely diced
  • ¼ red pepper, finely diced
  • 1 small carrot, finely diced
  • 50g mushrooms, diced
  • 200g lean minced meat
  • 2tbsp plain flour
  • 2tsp tomato puree
  • 300ml unsalted beef stock
  • 1tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 2 bay leaves
  • 25g peas

For the mash

  • 100g sweet potatoes, peeled and diced
  • 400g white potatoes, peeled and diced
  • small knob of butter or plant-based spread
  • 1 tbsp milk


To make the meat sauce

  • STEP 1

    Heat the oil in a saucepan. Add the red onion, red pepper, carrot and mushrooms and fry over high heat for 3 minutes.

  • STEP 2

    Add the mince and fry until browned.

  • STEP 3

    Add the flour and tomato puree and then stir in the stock, thyme, and bay leaves

  • STEP 4

    Bring up to the boil, cover and gently simmer for 40 minutes until the beef is tender.

  • STEP 5

    Remove the bay leaves and add the peas. Spoon the sauce into 4 ramekins.

To make the mash

  • STEP 1

    Preheat your oven to 180˚C fan/ 350˚F/Gas Mark 4.

  • STEP 2

    Cook the potatoes in boiling water for 12 to 15 minutes. Drain and mash with the butter and milk.

  • STEP 3

    Spread the mash over the sauce in the ramekins. Place in the oven and cook for 15 minutes until lightly golden on top.

Pic: Annabel Karmel

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