Shepherd’s pie weaning recipe – Infatrini

Ingredients

• 90g (3 oz) raw minced lamb
• 120g (4 oz) small peeled potatoes cut into 2cm / 1 inch cubes
• 60g (2 oz) 1/2 small peeled onion – finely chopped
• 60g (2 oz) 1/2 peeled carrot – grated
• 5g (1/6 oz) 1 tsp tomato purée
• 1 pinch of mixed herbs
• 5g (1/6 oz) 1 tsp butter
• 10ml (1/3 fl oz) / 2 tsp vegetable oil
• 15 – 30ml (1/2 fl oz – 1 fl oz) Infatrini^®

Method / Preparation

• Boil potatoes for 10 minutes or until well cooked, drain and mash with butter and Infatrini^® to give a creamy texture.
• Meanwhile, cook minced lamb, onion and carrot in 60ml (2 fl oz) water for 10 minutes.
• Add tomato purée, oil and mixed herbs and place in a small deep dish or two ramekin dishes.
• Top with mashed potato and bake in the oven at 180ºC for 20 minutes or until piping hot and lightly browned.

Notes

• Makes 2 servings.