When Can Babies Eat Pot pie, beef? (12+ Months WHO Safety, Allergens & USDA Nutrients)

A classic comfort food featuring tender chunks of beef and vegetables in a rich, savory gravy, all baked under a flaky pastry crust. --- RECIPE --- Servings: 4-6 Prep Time: 30 minutes Ingredients: - 1 tbsp olive oil - 1 lb beef stew meat, cut into 1/2-inch cubes - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 2 cloves garlic, minced - 1/4 cup all-purpose flour - 2 cups beef broth - 1/2 cup milk or half-and-half - 1 tbsp Worcestershire sauce - 1 tsp dried thyme - 1 sheet frozen puff pastry or pie crust, thawed - 1 large egg, beaten (for egg wash) - Salt and black pepper to taste Instructions: 1. Preheat oven to 400°F (200°C). 2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season beef with salt and pepper. Brown beef in batches; remove and set aside. 3. Add onion, carrots, and celery to the skillet. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute more. 4. Stir in flour and cook for 1 minute. Gradually whisk in beef broth, milk, Worcestershire sauce, and thyme. Bring to a simmer, stirring constantly, until thickened. 5. Return beef to the skillet. Stir in frozen peas. Taste and adjust seasoning. 6. Roll out puff pastry or pie crust slightly larger than your skillet. Place it over the beef mixture, crimping the edges to seal. Cut a few slits in the top for steam to escape. Brush with beaten egg. 7. Bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Let rest for 5-10 minutes before serving. In Wise Eating: AI Food Tracker, adding a child profile (12 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.