Minty lamb stew

  • 4
  • A little work

Nutritious stew packed with protein and vegetables, suitable from 10 months

  • 100g lamb neck fillet
  • 1 whole large potato, peeled and chopped
  • 75g frozen peas
  • 2 whole carrots, peeled and sliced
  • 1 tsp fresh mint, chopped
  • 250ml milk


  • Step 1

    Simmer the lamb in water until tender, then mince or chop into small pieces.

  • Step 2

    Cook the vegetables in the milk until tender, then chopĀ into small pieces.

  • Step 3

    Mash half of the vegetables with a little of the milk.

  • Step 4

    Add the lamb and mint to the mashed and chopped vegetables and mix together.

  • Egg and gluten free.
  • Make sure the meat is cooked all the way through and that any stringy or hard pieces are removed.

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