Ingredients
- 100g lamb neck fillet
- 1 large potato, peeled and cubed
- 75g frozen peas
- 2 carrots, peeled and sliced
- 1 tsp fresh chopped mint
- 250ml milk
Method
- Simmer the lamb in water until tender, then mince or chop into small pieces.
- Cook the vegetables in the milk until tender, then chop into small pieces.
- Mash half of the vegetables with a little of the milk.
- Add the lamb and mint to the mashed and chopped vegetables and mix together.
- Puree with a stick blender to their usual consistency, or if they're ready for more lumpy food, mash with a fork or potato masher.
Recipe facts
- 10 to 12 months
- Gluten Free
- No Added Egg Ingredients
- Main meal
- 4 Servings
Nutrition
Nutrition
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