Mini Shepherd's Pie
A soft beef and vegetable filling under a creamy mash. Iron-rich, freezer-friendly and easy to make once for the whole family.
Method
- 1
Boil the potatoes in unsalted water for 15 minutes, until very soft. Drain and mash with the milk and butter until smooth.
- 2
Meanwhile, warm the oil and cook the onion and carrot for 8 minutes, until soft. Add the meat and cook, breaking it up finely, until it reaches 160°F (71°C).
- 3
Stir in the tomato paste, water or stock and peas and simmer 10 minutes, until thick and the carrot is very soft.
- 4
Heat the oven to 400°F (200°C). Spoon the filling into a small dish or ramekins, top with the mash and bake 20 minutes. Cool before serving.
Serve it by age
9–12 months
Serve a spoonful with the filling and mash mixed; the meat should be fine and moist.
12 months+
Serve a small portion as is, alongside soft green beans.
health_and_safetyAllergens
Contains milk (top 9 allergen). For a first exposure, offer a small amount early in the day and watch for 2 hours.
sync_altSwaps
- swap_horizDairy-free: mash the potatoes with olive oil and some cooking water.
- swap_horizTop with sweet potato mash.
kitchenStorage
Fridge 2 days. Freeze up to 2 months; reheat until steaming, then cool.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
