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.


  • 1 x 14oz/400g tin chopped tomatoes

  • 2 tbsp/30ml sunflower oil

  • 8oz/225g lean steak, diced

  • 1 small onion, peeled and chopped

  • 1 clove garlic, peeled and crushed

  • 2oz/50g button mushrooms

  • ½ swede (about 6oz/175g), peeled and finely diced

  • 1 small leek (about 2oz/50g), chopped

  • 1 small parsnip (about 4oz/100g), peeled and chopped

  • 3 medium potatoes (about 12oz/350g), peeled and diced

  • 1 pint unsalted beef stock


  • 1.

    Preheat the oven to 160c/325f.

  • 2.

    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.

  • 3.

    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.

  • 4.

    When cool, remove the bay leaf and discard. Strain the casserole over a bowl and reserve the cooking liquid.

  • 5.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 296kj
  • Fat Total 15g
  • Saturated Fat 4g
  • Protein 17g
  • Carbohydrate 23g
  • Sugar 6g
  • Sodium 390mg

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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