Shepherd’s pie weaning recipe - Infatrini

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

1. Boil potatoes for 10 minutes or until well cooked, drain and mash with butter and Infatrini® to give a creamy texture.
2. Meanwhile, cook minced lamb, onion and carrot in 60ml (2 fl oz) water for 10 minutes.
3. Add tomato purée, oil and mixed herbs and place in a small deep dish or two ramekin dishes.
4. 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.

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