This is a very wholesome dish, which can be enjoyed by the whole family, and easily whizzed in a processor for babies. It contains lots of winter vegetables which are full of goodness.
Preheat the oven to 160c/325f.
Heat the oil in a heavy-bottomed, oven-proofed casserole and fry the beef for about 4 minutes until nicely browned. Add the onion, garlic and mushrooms as well as the swede, leek, parsnip and potatoes and continue to brown for a further 4 minutes.
Stir in the tomatoes and stock and add the bay leaf. Bring to the boil, cover and transfer to the middle of the oven. Bake for 1½ hours or until the vegetables are tender. Leave to cool in the pan.
When cool, remove the bay leaf and discard. Strain the casserole over a bowl and reserve the cooking liquid.
Whiz the meat and vegetables in a food processor, adding the reserved liquid to reach the correct texture. Alternatively, just mash the mixture for older babies. Divide into portions and freeze.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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