Annabel Karmel’s Easter Lamb Shepherd’s Pie

  • 3 pies

You'll be feeling pretty sheepish if you don't make this hearty meal



  • potatoes 300g, peeled and diced
  • Carrots 100g, peeled and sliced
  • vegetable oil 1 tbsp
  • Onion 25g, peeled and chopped
  • lean minced lamb 100g
  • tomato 1, skinned, deseeded and chopped
  • Tomato ketchup 1 tsp
  • unsalted chicken stock 150ml
  • Unsalted butter 5g
  • Milk 2 tbsp


  • Step 1

    Put the potatoes and carrots into a saucepan, pour over boiling water and cook the vegetables until they are tender (about 20 minutes).

  • Step 2

    Meanwhile, heat the vegetable oil in a small saucepan and sauté the onion until softened. Add the minced meat and sauté, stirring occasionally, until browned all over. Add the chopped tomato and ketchup and pour over the stock. Cover, bring to the boil, and then simmer gently for about 20 minutes.

  • Step 3

    When the potatoes and carrots are thoroughly cooked, drain them and return to the saucepan together with the butter and milk, and mash until smooth, or use a potato ricer. Divide the minced meat mixture equally into three ramekin dishes and top with the mashed potato and carrot.

  • Step 4

    4 For young babies, purée the minced meat in a food processor before topping it with the mashed potato and carrot.

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