Make this comforting lamb shepherd's pie for Easter Sunday, brought to you by children's food guru Annabel Karmel. It's a great way to pack in veggies: carrots, tomatoes, onions, the lot.


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


  • 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

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