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Annabel Karmel
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Vegetarian Shepherd’s Pie

The trick to a good Shepherd’s Pie is to have a creamy & fluffy mashed potato topping that everyone will love tucking in to.

Prep Time: 5 minutes
Cook Time: 1 hour
Makes: 5 small portions
Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
Suitable for Freezing

For the Pie:

1 tbsp olive oil
1 carrot, peeled & diced
150 g butternut squash, peeled & diced
1 garlic clove
1 tbsp balsamic vinegar
50 g green lentils, rinsed
400 g chopped tomatoes
2 tbsp tomato puree
1 tbsp sundried tomato paste
1 tsp sugar
200 ml vegetable stock

For the Topping:

500 g potatoes, peeled & cut into chunks
5 tbsp milk
15 g butter
100 g mature Cheddar cheese, grated
  1. Preheat oven to 200°C/400°F
  2. Heat the oil in a large saucepan and sauté the vegetables for 10 minutes until soft. Add the garlic and balsamic vinegar and cook for 1 minute, then add the remaining ingredients and bring to the boil and simmer for 30 – 40 minutes until the lentils and vegetables are soft and the sauce is thick.
  3. Meanwhile boil the potatoes in salted water for 20 minutes or until tender when tested with a table knife. Drain and mash with milk and butter, then stir in most of the Cheddar. Divide the sauce between the ramekins, top with mash and sprinkle on the remaining cheese.
  4. Bake for 20 minutes in the preheated oven.

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