Family shepherd’s pie with peas and carrots
Ingredients
- 1 can chopped tomatoes
- 4 carrots, peeled and sliced
- 450g mince beef/lamb
- 2 tablespoons vegetable oil
- 8 potatoes, peeled and diced
- 1 onion, peeled and chopped
Method
- Cook the potatoes and carrots in boiling water and until tender (about 20 minutes).
- Meanwhile heat the vegetable oil in a small saucepan and saute the onion until softened.
- Add the minced meat to the onion and sauté, stirring occasionally, until browned all over.
- Add the tinned tomatoes. Cover, bring to the boil and then simmer for about 20 minutes.
- When the potatoes and carrots are cooked, drain them and return to the saucepan and mash with a potato masher or potato ricer until smooth.
- Spoon the carrot and potato mixture on top of the minced meat mixture and bake in a moderate oven for 30 minutes, until the top starts to brown.
- For young babies, puree the minced meat in the food processor before mixing it with some of the mashed potato and carrot. As your baby gets a little older make this into mini-shepherd's pie and decorate with a face made from vegetables.
- This recipe will make enough for two adults and two children. It is suitable for freezing and so can be made in larger quantities and frozen in portion sized servings.
- Serve with fresh vegetables or salad.
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