Cottage Pie for 8 month old

[supersonic]

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

If you use one low-salt Marigold cube, the whole pie will contain 0.225g sodium.

If ds eats 1/8 of the pie, he'll get 0.028g sodium (assuming there's no other salt in it).

The sodium guidelines are no more than 0.4g sodium a day for children under 12mo, so as long as he's not eating too many other salty and/or processed foods (biscuits are esp bad for salt) he should be ok.

Thank you MrsBadger. I havent got the stock cubes I have the tub of Marigold stock but if I had to add 250 ml to my cooking that would still be okay wouldnt it? I dont add salt to any of my cooking but if cooking spag bol I use tin toms and tom puree which contain salt but the amount that DS has would probably be minimal so I am hoping this is okay.
Because this stock is a very salty taste if I was using it to put over some vegetables could I not use an oxo cube but very very watered down - or am I being a completely and utterly bad mum for even suggesting it!

just use water instead, I do

in my jeanette orrey cookbook it says just to use water, which i do, and its fine

... or indeed, just use water
And look out for no-added-salt tomoatoes etc - they're better for you and DH as well, you know

NB actual Oxo is way saltier than the Marigold stuff you've got - I can't find the nutrition information online, but normal Marigold contains ten times as much sodium as the low-salt stuff, and I doubt Oxo would be much different.

sorry - being a bit dim - do you mean water in the pie or do you mean over the veg?
when I ask such stupid questions you must think poor children!

both!

There should be enough tasty meat, veg, pepper, herbs etc in the cottage pie not to need stock as well.

I don't quite get why you'd put stock over vegetables at all though...

I'd put stock/gravy over my roast dinner for example so if Jack was having the same I would have added something to his so it wasnt so dry. maybe I shouldnt.

aha, I hadn't twigged you meant gravy not stock

IME babies don't know there's meant to be gravy so don't miss it .

hi, i use no salt vegetable cubes for casseroles now, they are the organic ones-kallo?? anyway they still seem to go down well