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Shepherd's Pie


  • 150g lamb mince or minced beef fillet or rump steak
  • 1/2 a small onion
  • 1 carrot
  • 1 tbsp plain flour
  • 250g potatoes
  • 2 tbsp baby’s usual milk


  • Place the lamb mince in a non-stick frying pan and cook over a medium heat, stirring until beginning to brown.
  • Meanwhile, peel and finely chop the onion and carrot. Add to the mince and cook for 2 mins.
  • Use a kettle to boil 250ml of water. Add the flour to the mince, stir well for 1 min. Add the water and bring to the boil, stirring. Cover and cook for 15 mins or until the mince and vegetables are tender.
  • Meanwhile, peel the potato and cut into large chunks. Cook in boiling water for 10 mins or until tender. Drain then mash with the milk.
  • Divide the mince over the base of four small or one medium ovenproof dish, then top with the potato. If eating straight away, pop the pie under the grill until the top is brown if liked. If serving later, cool, then chill. Bake at 180oC for 20-25mins or until piping hot.
  • Cool carefully before serving with peas if liked. 

Recipe facts

  • 10 to 12 months
  • No Added Egg Ingredients
  • Main meal
  • 4 Servings