Iron-Rich Casserole

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Combining steak, kidneys and vegetables, this is a tasty and versatile high-iron casserole for young children, which can also easily be pureed for a baby.

Prep: 10 mins

Cook: 2 hours 30 mins

Serves 6

Excellent source of iron

Ingredients

500g Quality Mark beef blade steak
2 Quality Mark lamb kidneys
1 small onion, chopped
2 stalks celery
Chopped 1 small carrot
Diced 1 small kumara
Diced Pinch of thyme
2 tablespoons chopped parsley
2 cups water
1 tablespoon flour or cornflour mixed with a little cold water until smooth

Method

Trim any excess fat off the steak and cut into 2cm cubes. To prepare the kidneys, halve and cut out the fatty white cores. Slice kidneys finely.

Heat 1 Tbsp oil in a casserole dish and cook the onion and celery on a moderate heat for a few minutes. Add the carrot and kumara, and continue cooking for several minutes. Reduce the heat to low.

Add the beef and kidneys and stir well. Add the thyme, parsley and water, and cover the casserole before placing in the oven at 150°C for 1½ - 2 hours or until the meat is tender. (If cooking for a young baby, remove some meat, vegetables and liquid at this stage to chop or puree.)

Add the combined flour and water, stir well and cook for another 5 minutes until thickened.

6-7 months

Purée to a smooth consistency, introducing more lumps over time

8-9 months

Serve as cooked, with extra vegetables, chopped or as finger foods

Suitable Cuts
Nutrition

Nutrition Information Per Serving

Serving size: 159g

Energy kJ (kcal)	869 (207)
Protein (g)	19.6
Fat (g)	10.4
Saturated (g)	4.7
Carbohydrate (g)	8.6
Sugars (g)	2.9
Sodium (mg)	107
Iron (mg)	6.1
Zinc (mg)	5.6
Vitamin B12 (ug)	11.0
Vitamin D (ug)	0.1
Selenium (ug)	18.5