Home
Recipes
Toddler recipe: Mini shepherd’s pies

Five mini shepherd’s pies on a white table

Toddler recipe: Mini shepherd’s pies

Name: Toddler recipe: Mini shepherd’s pies
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Makes 8 individual pies for young children
Ingredients: 1 tbsp rapeseed oil; 1 onion chopped; 2 garlic cloves crushed; 2 carrots peeled and diced; 1 stick celery diced; 1 yellow pepper diced; pinch of cumin; 250g lean lamb mince (10% fat); 1 courgette diced; 2 tbsp tomato purée; 400ml low salt beef stock (we used Kallo for gluten-free pies, see tip below); 100g lentils thoroughly rinsed; 1.2kg Maris Piper potatoes; 50g butter; 75ml milk; 60g grated cheddar

Caroline Hire – Food writer

Save recipe

Makes 8 individual pies for young children

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.9 out of 5.8 ratingsRate

loading...

Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper

Freezable

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Toddler recipe: Salmon fish fingers with chunky chips

A star rating of 4.6 out of 5.11 ratings

Toddler recipe: Sweetcorn & spinach fritters

A star rating of 4.8 out of 5.45 ratings

Toddler recipe: Microwave courgette and pea risotto with prawns

A star rating of 4.7 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
1 onion

chopped
2 garlic cloves

crushed
2 carrots

peeled and diced
1 stick celery

diced
1 yellow pepper

diced
pinch of cumin
250g lean lamb mince

(10% fat)
1 courgette

diced
2 tbsp tomato purée
400ml low salt beef stock

(we used Kallo for gluten-free pies, see tip below)
100g lentils

thoroughly rinsed
1.2kg Maris Piper potatoes
50g butter
75ml milk
60g grated cheddar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per pie

kcal337
fat14g
saturates7g
carbs35g
sugars6g
fibre5g
protein16g
salt0.45g

Method

step 1

Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
step 2

Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
step 3

Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
step 4

Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.

RECIPE TIPS

GLUTEN FREE

Not all stock cubes are gluten-free. Always check the packaging if this is important. Kallo very low salt organic beef stock cubes are gluten-free.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now