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Shepherd’s pie weaning recipe for Infatrini

Example Product Name

Ingredients

  • 90g (3 oz) raw minced lamb
  • 120g (4 oz) small peeled potatoes cut into 2cm / 1 inch cubes
  • 60g (2 oz) 1/2 small peeled onion - finely chopped
  • 60g (2 oz) 1/2 peeled carrot - grated
  • 5g (1/6 oz) 1 tsp tomato purée
  • 1 pinch of mixed herbs
  • 5g (1/6 oz) 1 tsp butter
  • 10ml (1/3 fl oz) / 2 tsp vegetable oil
  • 15 - 30ml (1/2 fl oz - 1 fl oz) Infatrini®

Print recipe

Method / Preparation

1. Boil potatoes for 10 minutes or until well cooked, drain and mash with butter and Infatrini® to give a creamy texture.
2. Meanwhile, cook minced lamb, onion and carrot in 60ml (2 fl oz) water for 10 minutes.
3. Add tomato purée, oil and mixed herbs and place in a small deep dish or two ramekin dishes.
4. Top with mashed potato and bake in the oven at 180ºC for 20 minutes or until piping hot and lightly browned.

Notes

Makes 2 servings.

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