As the days are getting shorter, this is the perfect meal for the family on these chilly evenings. Our recipes are written with children in mind but the great thing about them is that we are not only creating ideas for kids to enjoy but we know adults will too. Most of our meals are perfect for parents who decide to do baby led weaning with your child, as they will eat what you eat.
We believe young children do not need to consume too much salt and sugar in their diet, so you will find little or no added salt and sugar in the ingredients but will still be super tasty with the rich and sweet flavour from the lamb and vegetables, along with the buttery mash. This meal is always a big hit with our children and kids will always tell you if they like something or not! However, if you do prefer that extra flavour or sweetness, then do add seasoning to your meal when cooking and it works just as well.
- 500g minced lamb
- 1 large onion, diced
- 2-3 celery sticks, diced
- 1 courgette, diced
- 2-3 carrots, diced
- 200g sliced mushrooms
- 2 sprigs of fresh rosemary
- 1 tbsp worcester sauce
- 2 tbsp tomato puree
- 500ml homemade or low in salt stock - lamb, beef or vegetable
- 1kg potatoes
- 75g butter
- 4 tbsp milk
- Heat 1tbsp of oil in a medium saucepan and add the onions, courgettes and carrots and cook for a few minutes until the veg are soft.
- When the vegetables have softened, turn up the heat and add the minced lamb and brown. crumble in the lamb and brown, skim off any excess fat.
- Add the mushrooms, rosemary, tomato puree, worcester sauce and some ground black pepper then cook for a few a couple more minutes. Pour in the stock, bring to a simmer, then cover and cook with the lid for 20 minutes and then cook for a further 20 minutes without the lid.
- Meanwhile, heat oven to 180C/ fan 160C/ gas 4, then make the mash. Cook the potatoes in boiling water for 15 mins until tender. Drain, then mash with the butter and milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Add the cheese on top of the mash and bake for 20-25 minutes until the top starts to golden and you can see the mince bubbling around the edge of the dish.
- Serve the pie warm along with some peas or broccoli.