- 1 kg potatoes
- 80 ml milk
- 1 small onion
- 1 red pepper
- 1 courgette
- 2 tablespoons olive oil
- 1 clove of garlic
- 1 teaspoon bouillon powder , optional
- 1 x 400 g tin of chickpeas
- 1 x 400 g tin of chopped tomatoes
- 1 teaspoon dried mixed herbs
- 25 g sunflower seeds
- Scrub and dice the potatoes. Cook in boiling water for 15 minutes, or until softened, then drain and mash with the milk.
- Peel and finely chop the onion, deseed and finely slice the pepper and trim and dice the courgette.
- Place a large pan on a medium heat, add the oil and onion, peel and crush in the garlic, then add the bouillon powder (see tip). Fry for 5 minutes, or until softened.
- Add the pepper and courgette, then drain and add the chickpeas. Pour in the tomatoes, add the dried herbs, then bring to the boil. Reduce the heat low and simmer for a further 10 minutes, or until the veg is tender.
- Transfer the filling to a 25cm x 30cm ovenproof dish and top with the mashed potato. Scratch the top of the pie with a fork to create texture, then sprinkle over the sunflower seeds.
- If the potato and filling are both still hot, just grill the top of the pie before serving. Otherwise heat the pie through in a hot oven at 180°C /350°F/ gas 4 for 25 to 30 minutes, or until golden. For more information on stages of complementary feeding, click here.
If cooking for your baby, leave out the bouillon powder until after you’ve have taken out you baby’s portion. Allow to cool, then chop or mash to the desired consistency.
Source: Jamie Oliver