COTTAGE PIE

There’s something wonderfully comforting about a homemade cottage pie. Rich, slow-cooked beef, plenty of hidden vegetables and a golden, fluffy potato topping make it a meal that feels like a hug in a bowl.

At Tiny Feast Co., we love creating one family meal that works for everyone. This cottage pie is packed with flavor for the adults, while the baby version is adapted with little taste buds in mind—keeping the goodness, skipping the added salt, and serving it in a soft, easy-to-manage texture.

It’s a brilliant recipe for batch cooking too. Make one big dish, enjoy it for dinner, then freeze individual portions for those busy days when you need a homemade meal ready in minutes. Simple, nourishing family food that brings everyone to the same table.

- 1 large cottage pie (serves 4–6 adults)
- 4 individual baby cottage pies
- Enough leftover meat sauce for a freezer-friendly pasta sauce serving 2 adults and 4 babies

Perfect for busy weeks when everyone needs feeding but nobody wants to cook from scratch.

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Ingredients - Adult Filling

• 190g onions, finely chopped

• 2 tsp garlic purée

• 170g mushrooms, finely chopped

• 170g carrots, finely chopped

• 1,150g good quality beef mince

• 2 heaped tbsp plain flour

• 2 tins chopped tomatoes

• 2 Knorr rich beef stock pots

• 1 tsp Bovril

• 250ml red wine

• 2 tsp sugar

• 2 bay leaves

• A handful of fresh thyme

• 1 tbsp black pepper

• Olive oil

  Ingredients - Baby Filling
  

• 70g onions, finely chopped

• ¼–½ tsp garlic purée

• 80g mushrooms, finely chopped

• 80g carrots, finely chopped

• 350g beef mince

• 1 tin chopped tomatoes

• 1 Kallo low-salt beef stock cube

• A few sprigs of fresh thyme

• Olive oil
  

  INgredients - Mash Potato Topping
  

• 1,150g Maris Piper potatoes
  
  Adult Mash

• 45g butter

• Up to 20ml double cream
  
  Baby Mash
  

• 200g cooked potato (removed before seasoning the adult mash)

• 5g butter

• A splash of milk suitable for your baby's age
  
  To Finish

• Grated cheese
  
  

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Method

Step 1: Build the Filling

Heat a generous splash of olive oil in two separate casserole dishes.

For the adult version, gently cook the onions and garlic until softened and almost transparent.

For the baby version, do the same with the onions and garlic purée.

Add the mushrooms and carrots to both dishes, ensuring the vegetables are chopped small enough for your baby's stage and eating ability.

Cook over a medium heat until beginning to soften.

Add the beef mince to both dishes and cook until browned.

For the adult version, remove the pan briefly from the heat and stir through the flour. Do not return to the hob, until you have added the other wet ingredients

The baby version does not require flour.

Add the remaining ingredients to each casserole dish and stir well.

Bring both dishes to a gentle simmer before transferring to the oven.

Cook at 160°C fan for approximately 3–4 hours, stirring occasionally.

If the mixture begins to dry out, add a small splash of water. Avoid adding too much liquid as the filling should remain rich and thick rather than sloppy.

Step 2: Make the Mash

Boil the potatoes until tender but not waterlogged.

Drain thoroughly.

Remove 200g of cooked potato for the baby portions.

Mash the baby potatoes with the butter and a splash of milk until smooth. For younger babies, pass through a potato ricer for an extra smooth finish.

For the adult mash, add the butter and double cream.

Start with half of the cream and add more only if needed. The mash should remain fairly firm, as it will soften further when baked.

Step 3: Assemble

Once the filling has finished cooking, check the consistency of both meat sauces.

If either mixture feels too watery, return it to the hob and simmer gently over a low heat until it has reduced to a rich, thick consistency. Be careful not to over-reduce it, as the filling should remain moist and spoonable.

Fill the large ovenproof baking dish with the adult mince mixture and top generously with the adult mashed potato.

Fill four ramekins with the baby mince mixture and top with the baby mash.

Sprinkle grated cheese over both the adult pie and the baby portions if desired.

Reserve the remaining meat mixture for the freezer-friendly pasta sauce.

Step 4: Bake

Bake at 180°C for approximately 45 minutes, or until the tops are golden brown and bubbling around the edges.