Shepherd’s Pie with Mix veggie mash
A little twist on the traditional shepherds pie with the addition of bone broth and a mixed vegetable mash! 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!
Contents
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowIf you’re a visual learner, watch me make the shepherds pie here.
Age Appropriate: 2 meals a day +
I would blend if offering to 8-10 month old until they have mastered finger foods, as chunky puree’s can pose more of a choking hazard. Please note this recipe contains allergens.
Shepherds Pie with Mixed Veg Mash
GF | DF | EF | RSF | NF
- Frying Pan
- Wooden spoon
- Large pan for boiling water
- 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
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.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
puff pastry scrolls
Flaky & Delicious Puff Pastry Scrolls – 4 Ways! If you’re looking for an easy, crowd-pleasing recipe that works for lunchboxes, snacks, or even a quick meal, these puff pastry scrolls are a must-try! Made using Careme butter puff pastry, they’re light, flaky, and packed with flavour. The best part? They’re totally versatile, and you … Continued
Rice, peanut butter and cocoa puffs
We all remember the infamous Chocolate crackle at kids birthday parties I’m sure. This is a nutritious take on this old favourite and they can be put together in no more than 10 minutes. Add any seeds that you like if you don’t have hemp seeds. Pepitas or sunflower seeds work a treat.
One pot quinoa bake
This one pot wonder is great on its own for lunch or dinner or you can serve it along side your favourite salad. You will need a pot that can start the cooking process on the stove and then be transferred to the oven. This dish is easily blended into a purée for your baby … Continued
Chocolate coated bananas with nuts, seeds and coconut
I have been making these chocolate coated frozen bananas ever since some good friends visited far North Queensland and shared them with us. We were hooked. Now I love to play around and make them with different nut, seed and dried fruit combinations. You can use hemp seeds or pepitas, peanuts, almonds or walnuts. Dried … Continued
Chicken fajitas with pineapple, corn and cucumber salsa
Summer is the time for Mexican food! It’s fresh, best enjoyed outside and it’s a great serve your self meal which the kids love! You can throw in any extra vegetables with the chicken. Such as grated zucchini, capsicum or mushrooms.
Christmas ham, cheese and tomato tart
The classic ham, cheese and tomato combination can be served and enjoyed in so many ways. This simple and easy to put together tart can be made with any cheese that you like. You can use feta instead of ricotta or cheddar instead of Parmesan. This tart is moreish, great served with a side salad … Continued
Add a comment
Show Comments
2Leave a Comment
Your email address will not be published. Required fields are marked *
Krystina says:
Hi, how do you suggest serving this to baby? Would I still spoon it in or allow baby to use hands?
Luka McCabe says:
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!