• 20g Butter
  • 1 Leek washed and sliced (approx. 150g)
  • 125g Braising steak, cut into cubes
  • 1tbsp Plain flour
  • 275g Sweet potato, peeled and chopped
  • 250ml Chicken stock
  • Juice of 1 orange (about 120 ml)


  • STEP 1

    Melt the butter or margarine in a flame-proof casserole dish and sauté the leek for about 4 minutes until softened.

  • STEP 2

    Roll the meat in the flour; add to the leek and sauté until browned.

  • STEP 3

    Add the mushrooms and sauté for 1 minute.

  • STEP 4

    Add the sweet potato, stock and orange juice.

  • STEP 5

    Bring to the boil and transfer to an oven preheated to 180C/250F/Gas 4 for 1 ½ hours or until the meat is tender.

  • STEP 6

    Blend to the desired consistency using as much of the cooking liquid as necessary

No time to make your own? Try Annabel’s Cosy Cottage Pie Organic Baby Puree from her new baby food range (Sainsbury’s from 99p). Visit for more information.