• 400 g extra lean casserole steak
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 stick celery, trimmed and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large carrot, peeled and thickly sliced
  • 2 parsnips, peeled and roughly chopped
  • 200 g portabella mushrooms, cleaned and roughly chopped
  • 1 tbsp tomato purée
  • 390 g carton chopped tomatoes
  • 4 sprigs fresh thyme, leaves stripped and chopped
  • 300 ml beef stock
  • 500 g roasting potatoes, such as Maris Piper, thickly sliced


  1. 1

    Preheat the oven to 160°C/fan 140°C/gas 3. Cut the casserole steak into 2cm cubes and toss in the flour. Heat the oil in a large casserole and fry the beef for a few minutes until browned all over – you may need to do this in two batches. Remove the beef from the casserole with a slotted spoon and set aside.

  2. 2

    Add the onion, celery, garlic, carrot, parsnips, mushrooms and tomato purée to the pan and cook for 3-4 mins, then add the chopped tomatoes, thyme leaves and stock, mixing everything together well. Ladle into a 27cm x 12cm x 8cm deep ovenproof dish. Lay the slices of potato over the top of the beef, overlapping to create a layered effect. Cover with foil, place in the oven and cook for 1 hour.

  3. 3

    After 1 hour, remove the foil and cook for a further 30 mins until the potato topping is golden and crusty and the filling is very tender. For adults, serve with cooked beetroot or a dollop of chutney.


    Cook's tip: for a baby, place a mixture of the beef, vegetables and sauce in a blender, and whizz to a rough purée.

Nutritional Details

Each serving provides
  • Energy 1863kj 445kcal 22%
  • Fat 7.4g 11%
  • Saturates 1.6g 8%
  • Sugars 16.1g 18%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 234kj/56kcal

Each serving provides

59.5g carbohydrate 10.7g fibre 29.7g protein

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