Mackenzie can't get enough of Shepherd Pie. It's also a great one to freeze and makes an easy self feeding with a spoon meal! This receipe is from 'Feeding Your Baby & Toddler' by Annabel Karmel's (great book). I usually also add extra vegies in this ie- carrots, peas etc. I also used salt reduced stock.

Prepartion/Cooking
15 minutes/1 hour 10 minutes

Oven Temperature
180 C/350 F

1.5 tbsp vegetable oil
1 large onion (omit if freezing)
1 small red pepper, finely chopped
1 garlic clove, crushed
500 g lean minced lamb
300ml chicken stock of beef stock
1 tbsp chopped fresh parsley
.5 tsp yeast extract
1 tbsp tomato puree
.25 tsp Worcestershire sauce
175g mushrooms sliced

MASHED POTATO
1KG Potatos roughly chopped
45g butter
3 tbsp milk
salt and pepper, to taste

1. Warm the oil in a pan, add the onion, red pepper and garlic, and saute unitl softened. If desired add the cooked mixture to a food processor and chop for a few seconds on the pulse setting.
2. Transfer the meat to a saucepan and add the stock, parsley, yeast extract, tomato puree, worcestershire sauce and mushrooms. Cook over a medium heat for about 20 minutes.
3. Meanwhile, boil the potatoes in lightly salted water until tender, then drain and mash with 30g of butter and the milk. Season to taste.
4. Arrange the meat either in one large dish or in individual ramekins, cover with the mashed potato and dot the topping with the remainin butter. Cook in the preheated oven for 20 minutes.

VARIATION
To make cottage pie, replace the minced lamb with the same quantity of lean minced beef. For the topping omit the mashed potato and replace it with 1kg mashed swede or use a combination of mashed swede and potato.