Welcome to the second week of Weaning Wednesday. This week we have a guest post from Victoria who blogs at Mummy To My Cheeky Monkey with one of her favourite family recipes. I’ll definitely be trying this with Bear!
Sweet Potato Cottage Pie
We love a good cottage pie in our house, it’s one of those meals where leftovers can be frozen and reheated and it still tastes just as good!
We always use sweet potato for the mash on top as it just adds a little extra flavour.
Ingredients
Sweet potatoes (for this one I used six small ones)
Pork mince
1 carrot
1 courgette
Some broccoli florets.
Gravy granules
Water
Mixed herbs
Method
Peel and chop sweet potatoes, put in pan, cover with water and boil for 25-30 minutes.
Peel and chop carrot, put into a bowl.
Chop courgette and add to bowl with carrot. Put some hot water in and cover with cling film and pierce in centre.
Microwave on full power for ten minutes. Leave to cool then drain off water
Chop up the broccoli florets.
Separate the mince, while heating some oil in a pan with mixed herbs and garlic granules.
Add the pork to the pan and brown.
Add in the chopped broccoli and the carrot and courgette mix.
Mix all together then cover in boiling water.
Add gravy granules to get your desired thickness.
Ladle mixture into your dish, then cover with the mash.
Put in oven on gas mark 4 for thirty minutes and enjoy!
This is made pretty much every couple of weeks in our house. I find pre-cooking the vegetables in the microwave first really softens them with makes then easier for Freddie to eat. For a baby just starting weaning it can be blitzed in a blender. Freddie however has just started to eat it unblended!
It also tasted very yummy with slices of steamed sweet potato on top!
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