Spiced cottage pie

SERVES 2

WHAT YOU’LL NEED:

400g swede, peeled and diced 2 large potatoes, peeled and diced 75ml whole milk

1 tbsp unsalted butter

250g Sainsbury’s SO Organic 12% minced beef

1 small onion, finely chopped 1 carrot, peeled & finely diced 1 small red pepper, deseeded and finely diced

2 tsp cumin seeds

1 tbsp garam masala

2 cloves garlic, crushed

1 x 400g carton chopped tomatoes 1 tbsp tomato purée

200g frozen peas

100g frozen sweetcorn

30g medium cheddar, grated

METHOD

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 or a vegetable of your choice.