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

  • 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.

Infatrini (200ml)

SKU:3259553
£4.75
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Infatrini (125ml)

SKU:3933439
£2.98
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