AMERICAN COTTAGE CHEESE INDIAN RECIPES RECIPES

Steps:

• Bring a large pan of water to the boil and add the swede and potato. Simmer for 15 minutes or until tender, then drain well. Mash with the milk and butter. Set aside.

  While the potato and swede cook, start on the cottage pie filling. Heat a large non-stick frying pan over a medium/low heat. Add the mince, onion, carrot and red pepper and cook for 10-12 minutes, stirring occasionally, until tender and the beef is cooked through. Add the cumin seeds, garam masala and garlic and cook for a further minute.

  Heat the oven to 200°C/180°C fan/gas 6. Stir in the tomatoes and tomato purée and cook for 5 minutes, then stir in 250ml water and leave to simmer for 10 minutes. Stir in the peas and sweetcorn during the last few minutes of cooking.

  Transfer the mixture to a 20cm x 20cm ovenproof dish. Spoon on the mash and sprinkle the cheese on top. Bake for 20 minutes until the top is lightly golden.

  Blitz the cottage pie with a hand blender to the desired consistency for baby or toddler. Serve with broccoli.

   

  SERVING GUIDE

  7 months – 130g – 136kCal

  10 months – 190g – 199kCal

  12-36 months – 200g – 209kCal

  Adult – 400g – 418kCal

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  ​Please note, the above nutritional details are for 1 adult portion. 

Steps:

• Preheat the oven to 180°C, fan 160°C, gas 4. Cook the onion, carrots and celery in half the oil for 15-20 minutes until soft.

  Turn up the heat and add the mince. Brown the meat for a few minutes, then stir in the tomato purée, thyme and flour. Cook for 1 minute, then pour in the stock and both the soy and Worcestershire sauces. Bring to the boil and simmer for 30 minutes.

  Meanwhile, put the swede and potatoes into a pan of water and bring to the boil. Cook for 20 minutes or until soft.

  Fry the leeks in the remaining oil until soft and slightly golden. Once the swede and potatoes are cooked, drain and mash with the milk, then stir in the leeks.

  Season the mince to taste and pour into a large, square ovenproof casserole dish. Top with the mash and cook in the oven for 30 minutes until golden on top and bubbling at the edges.