Homemade Shepherd's Pie

4-6 portions
Cook time
1 hour
Prep time
10 mins


  • 4 potatoes (medium)
  • 60ml Baby's usual milk
  • 1 tbsp olive oil
  • 250g lamb or beef mince
  • 1 onion (small)
  • 2 carrots (diced)
  • 50g frozen peas
  • 1 tsp tomato puree
  • 1 pinch dried oregano
  • 1 tsp flour
  • 200ml water (for cooking)


  1. Preheat the oven to 190˚C.
  2. Wash, peel and dice the potatoes.
  3. Add some water to a saucepan, add the diced potatoes, bring to the boil, reduce the heat and leave to simmer until soft.
  4. When soft, drain and mash with baby’s usual milk.
  5. Meanwhile, heat the oil in a saucepan and add the chopped onion.
  6. Fry until soft and add the mince.
  7. Fry until browned, stirring it occasionally.
  8. Add the diced carrots and peas to the pan and stir through.
  9. Add in the tomato puree, oregano and flour.
  10. Cover the mixture with water and bring to the boil.
  11. Reduce heat, simmer for 30 minutes.
  12. Pour the mixture into an ovenproof dish, spoon the potato evenly over the top and spread with a fork.
  13. Brush the top with a little milk and bake in the oven until golden brown on top.
  14. When cooked, mash or blend to baby’s desired consistency.

This recipe can be used for the whole family - just increase the quantities and remember to take baby’s portion out before adding salt for yourself.