Beef and Garden Vegetable Casserole
1 tsp olive oil
100g finely minced beef
1 small (70g) carrot, chopped
1 small (120g) potato, peeled and chopped
½ cup canned chopped tomatoes
½ cup (125mL) water
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Beef and Garden Vegetable Casserole
1. Heat oil in a medium saucepan over medium high heat; add beef, cook until brown.
2. Add carrot and potato cook for 2 minutes. Add tomatoes and water. Bring to the boil and simmer for 15 minutes or until soft and tender. Puree or mash, according to baby’s age.
TIP: This is enough for more than one serve. Place any unused portion in an airtight container and refrigerate for 1 day or freeze in portions.
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Instructions
1. Heat oil in a medium saucepan over medium high heat; add beef, cook until brown.
2. Add carrot and potato cook for 2 minutes. Add tomatoes and water. Bring to the boil and simmer for 15 minutes or until soft and tender. Puree or mash, according to baby’s age.
TIP: This is enough for more than one serve. Place any unused portion in an airtight container and refrigerate for 1 day or freeze in portions.
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