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Five mini shepherd’s pies on a white table

Toddler recipe: Mini shepherd’s pies

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Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Makes 8 individual pies for young children

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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per pie

  • kcal337
  • fat14g
  • saturates7g
  • carbs35g
  • sugars6g
  • fibre5g
  • protein16g
  • salt0.45g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 carrots, peeled and diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 stick celery, diced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 yellow pepper, diced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • pinch of cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 250g lean lamb mince (10% fat)
  • 1 courgette, diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tbsp tomato purée
  • 400ml low salt beef stock (we used Kallo for gluten-free pies, see tip below)
  • 100g lentils, thoroughly rinsed
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1.2kg Maris Piper potatoes
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 60g grated cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  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.

  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.

  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. 

  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.

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