Cosy Cottage Pie Weaning Recipe

homely + hearty – even if you don’t live in a cottage

This is always a favourite with little + big ones alike.

Recipe from our The Cookbook

  • Serves

  • Prep

  • Cook


  • Freeze



  • Soya free
  • Nut free
  • Gluten free
  • Egg free


  • 600 g/1 lb 5 oz potatoes, diced
  • 60 ml/2 fl oz whole milk
  • 200 g/7 oz sweet potato, diced
  • 1 carrot, diced
  • 1 onion, chopped
  • 500 g/1 lb 2 oz lean minced beef
  • ½ teaspoon ground cinnamon
  • 250 ml/9 fl oz vegetable stock
  • 2 tomatoes, chopped
  • 100 g/3½ oz frozen peas, defrosted


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Cook the potatoes in boiling water for 10–15 minutes or until tender. Drain them+ return them to the saucepan. Pour in the milk, then mash the potatoes well.
  3. While the potatoes are cooking, in another saucepan cook the sweet potato + carrot in boiling water for 10 minutes. Drain them + coarsely mash.
  4. Fry the onion, minced beef + cinnamon in a large saucepan for 5 minutes until the mince is completely brown. Add the stock, the mashed sweet potato + carrot mixture+ the tomatoes to the mince + cook for 5 minutes. Add the peas, give it a stir +transfer it all to an ovenproof serving dish. Top with the mashed potato + bake in the oven for 30 minutes until golden.
Recipe tip bright ideas

Top tips!

A sprinkle of grated cheese on top of the mash makes a delicious topping!

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Swap this for that

To save on some chopping time, replace the sweet potato + carrots with 1 x 120 g/4¼ oz pouch of Ella’s Kitchen Squash, Sweet Potatoes + Parsnips + reduce the amount of stock to 200 ml/7 fl oz.

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