A little twist on the traditional shepherds pie with the addition of bone broth and a mixed vegetable mash! I just love shepherds pie, it’s such a yummy, comforting and warming recipe. This recipe is so nice to share with your baby/toddlers and also makes the perfect meal to drop to your friends and family postpartum!
If you’re a visual learner, watch me make the shepherds pie here.
I used Ancestral Nutrition Spleen powder which is incredibly high in iron. You can use discount code BOOBTOFOOD. If you want to read more about incorporating organ meats in your families diet – check out our blog on them here. If you want to read more about babies high iron requirements, you can read this blog.
Age Appropriate: 2 meals a day +
If serving under 12 months I would recommend mashing the peas and beans as they can pose choking risk when served whole. Please see photo examples
Shepherds Pie with Mixed Veg Mash
GF | DF | EF | RSF | NF
Equipment
- Frying Pan
- Wooden spoon
- Large pan for boiling water
Ingredients
- 1 tbsp ghee or olive oil
- 1 brown onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 sticks celery diced
- 500 grams organic pasture-raised lamb mince
- 2 sprigs rosemary stalks removed and finely diced
- 1 can cannellini beans drained and rinsed
- 500 mL bone broth
- 1 tbsp cassava flour (will work with white flour, buckwheat or spelt)
- 1 cup frozen peas
- 1 tbsp Worcestershire sauce
- Salt & pepper
- 100 g frozen liver, grated or 1-2 tbsp desiccated liver Optional
Mash:
- 600 grams mixed root vegetables (white potato, sweet potato and pumpkin work well)
- 200 grams cauliflower
- 1/2 cup parmesan cheese (omit for dairy free)
- 2 tbsp milk of choice
- Salt & pepper
Instructions
- Heat ghee/oil in a large frying pan/cast iron pot over medium-high heat. Add onion, garlic, carrot & celery and cook, stirring, for 5 minutes or until softened.
- Add lamb mince & rosemary (& optional liver if using) cook for 8 minutes, stirring frequently with a wooden spoon to break up lumps.
- Stir in drained beans, flour and bone broth and bring to the boil. Reduce heat to low and simmer with the lid on for about 30 minutes.
- Preheat the oven to 180C fan-forced. Place a large pan of water (with a pinch of salt) on the heat and bring to the boil.
- Cut the potatoes/pumpkin into 3cm chunks, and the cauliflower into florets. Cook just the potatoes/pumpkin in the boiling salted water for 10 minutes, add the cauliflower for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
- Check the consistency of the mince – you want it slightly wetter than a bolognaise mince, as it will thicken further in the oven. Add the Worcestershire sauce, taste, and season.
- Place the mince mixture into an ovenproof 8-cup (approximately 20cmx20cm) casserole dish.
- Sprinkle the frozen peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top and spread around, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
- Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.
Tried this recipe?Let us know how it was!
Hi, how do you suggest serving this to baby? Would I still spoon it in or allow baby to use hands?
Depends on the age of your baby and where their at on their feeding journey! If spoon feeding I would probably puree it as ‘chunky’ things like this can cause more aspiration/gagging until they have mastered chewing! Allowing them to use their hands is fine too though!