Shepherd’s Pie


  • Olive oil for browning the mince
  • 450g of mince (traditionally lamb is used, but beef or vegetarian mince works too)
  • 3 carrots chopped finely
  • 1 onion chopped finely
  • 1 clove garlic chopped finely (optional)
  • 1-2 teaspoons of mixed herbs (check pure herbs and no salt in mix)
  • 1 can of chopped tomatoes
  • 450g of potatoes, these can be a mix of white and sweet potatoes (if in season firm pumpkin or squash can be added to this mix too) peeled and cut into chunks
  • 20g of unsalted butter
  • 60ml of milk (if preferred breast milk can be used)
  • 50g of grated cheddar cheese


Step 1: Preheat the oven to 180oC (170oC if a fan oven)

Step 2: Fry the mince in the olive oil in a heavy frying pan until light brown, then drain and set aside

Step 3: Gently fry the onion, carrots and garlic with the herbs in a pan until tender (about 10 minutes.

Step 4: Add the tomatoes and up to ½ cup of water before adding the lamb and simmering for 20 minutes.

Step 5: Whilst the vegetables are frying in a pan of water, add the potato (and squash if using) and boil until soft. Next drain and mash until smooth adding the milk and butter.

Step 6: Spoon the meat and vegetable mix into the bottom of an oven dish, add the mashed potato to the top and sprinkle with cheese

Step 7: Bake in a preheated oven for around 30 minutes

This should serve a family of 3-4 with extra vegetables

Allow to cool adequately before offering to your baby, it can be mashed together for serving or placing in the mashblox