Homemade recipe

Cheesy leek and potato pie

Suitable for 10 months+

This really cheap and easy meal uses commonly found vegetables, and will be a favourite for your baby and you.

3 baby portions
Preparation time: 10 minutes
Cooking time: 30 minutes

Green tick

Gluten free

Blue tick

No added soya

Green tick

Vegetarian

Ingredients:

  • 1 tbsp vegetable oil
  • Half a small leek (65g (2¼ oz), white parts only, finely chopped
  • 1 small (100g (3½ oz) courgette, finely chopped
  • 2 eggs, beaten
  • 1 medium (135g (5oz) potato, grated
  • 30g (1oz) baby spinach leaves, washed and roughly chopped
  • 50g (1¾ oz) cheese, grated


Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.

Method:

  • Preheat and oven to 180 ˚C, fan oven 160˚C. gas mark 4 and spray or brush a small ovenproof container, such as a small pie dish with oil.
  • In a non stick pan heat the oil and gently fry the leek and courgette for 5 minutes until just starting to brown.
  • Beat the eggs in a large bowl and stir in the grated potato, spinach leaves and most of the cheese.
  • Add the cooked courgette and leek, and spoon into the prepared pie dish.
  • Sprinkle the remaining cheese on top.
  • Bake for 25-30 minutes until the potato is cooked through and the top golden brown.
  • The pie can be stored in the fridge for up to 2 days, but is not suitable for freezing.

Serve with some halved cherry tomatoes, or soft cooked carrots.

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