A delicious Shepherd's Pie suitable for the entire family, including baby.
- 1 onion, peeled and finely chopped
- 2 carrots peeled and finely chopped
- 500g of lean lamb mince
- small handful of fresh thyme
- ½ tbsp. ground cinnamon
- 300ml low salt vegetable stock
- 1 tbsp tomato puree
- large handful of frozen peas
- 2 large potatoes, peeled and diced
- 2 parsnips, peeled and diced
- 2 tbsp butter
- small handful of grated cheddar
- 1-2 tbsp milk
- olive oil
- Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the lamb and brown.
- Mix in the cinnamon, add the tomato purée, then fry for a few minutes.
- Pour over the stock and add the thyme, bring to a simmer and cook for 30 minutes.
- Meanwhile, heat the oven to 180C.
- Steam the potatoes and parsnips for 15-20 mins until tender.
- Mash the parsnip and the potatoes together then mix in the cheese and butter with a splash of milk.
- Stir in the frozen peas with mince before portioning out into ovenproof dishes, pipe on the mash and top with a few more frozen peas.
- The pie can now be chilled and frozen or bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving.
Allow to cool for up to 2 hours and then place in your fridge for about half an hour. Your Pie is now ready to go into the freezer.
Our Shepards pie can be cooked from frozen, place straight into the oven and cook for 30-45 minutes until piping hot throughout.
Sizes for Portioning:
This recipe is perfect for a school lunch.
4mth+ - Not suitable due to texture.
6-9mths – Blended with some texture. Store in your 3oz or 4oz Babypotz.
9-12mths – Minced and mashed with soft lumps. Store in your 5oz or 6oz Babypotz.
Finger Food – Serve as is and allow your baby to pick up. Store in your 8oz portion pot and heat as required.
Children over 12m+ and the rest of the family: Serve as is and store in 8oz Toddler, 12oz Adult portion pots.
Recipe courtesty of Siobhan Berry of www.mummycooks.ie