Suggested portion size for recipe
1 – 2 Years – 145g
3 – 4 Years – 195g
Ingredients – Serves 5
- Sweet potato, peeled – 350g
- White, floury potatoes, peeled – 100g
- Soft margarine – 5g (1 teaspoon)
- Whole Milk – 15ml (1 tablespoon)
- Onion, peeled – 30g (½ small)
- 1 Small carrot, peeled – 30g
- Olive Oil – ½ tablespoon
- Canned tomatoes, chopped – 100g (½ x 200g can)
- Tomato puree – 15g (1 tablespoon)
- Water – 150ml
- Mixed herbs, dried – 1 teaspoon
- Canned red kidney beans (no added salt or sugar), drained – 1 x 400g can (drained weight, 240g)
- Soft margarine – 20g
- Plain flour – 20g
- Whole milk – 200ml
- Cheddar cheese, full fat – 30g
Method
- Preheat the oven to 180°C/350°F/gas mark 4.
- Chop the potato into 2cm cubes. Boil in water for 15 minutes or until soft
- Drain the potatoes and then mash with the margarine and whole milk until a smooth consistency is formed
- Chop the onion and carrot. Heat the oil in a large saucepan and add the onion. Cook for 5 minutes or until soft
- Add the carrots, canned tomatoes, tomato puree, water, mixed herbs and kidney beans. Bring to the boil
- Pour the mixture into a large ovenproof dish and top with the mashed potato
- Bake in the oven for 30 minutes or until piping hot throughout.
- Grate the cheese and sprinkle on the top. Bake in the oven for 45 minutes or until piping hot throughout and golden on top.
