Shepherd’s pie weaning recipe - Infatrini

Shepherd’s pie weaning recipe - Infatrini


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.


Makes 2 servings.

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