It seems I am constantly worrying about what ingredients I can use in my cooking without giving my DS too much so I apologise for going on about this. When cooking cottage pie I would normally use an oxo cube for stock but I understand this contains a lot of salt I have tried the alternative Marigold Boullion (?) reduced salt stock when I done a casserole although I think it tastes very salty can anyone tell me what they use as a stock for spag bol casserole, cottage pie etc. anything except the whole carcass thing!
Need to make the pie for dinner when my DD comes home from school so evening so any quick reponses/ advice would be really really helpful - thanks
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Cottage Pie for 8 month old
10 replies
supersonic · 23/01/2007 14:16
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