Baby Shepherd’s Pie

Baby Shepard's PieAfter a long day of counting sheep, a baby needs a meal. Shepherd’s Pie, and for that matter much of Northern European cuisine, is just the right thing for baby. Touted as bland, it’s baby-rific, with a few modifications.

As I mentioned in my previous post, I’m going full-bore into homemade baby food. And we (myself and my baby beau) love it. Today’s menu (and at least 7 more meals worth): Baby Shepherd’s Pie.

I’ve previously introduced all of these ingredients (sans an onion), have mixed many of them already, and so I felt rather comfortable mixing them all together into Baby Shepherd’s Pie. You’ll have to judge your baby’s own readiness for this dish. I’ve been at this for a good two months to reach this point, if that’s helpful.

Tip: Keep all your veggie bits, onions skins, and herb stems and throw them in a pot to make vegetable broth. Low boil for about 25-30 minutes with a lid and then strain (and don’t add salt as this is a baby version).

Veggie BrothI didn’t use lamb in this dish, which is the traditional ingredient. Mostly because it takes longer to cook, and I already made him lamb stew. So I used turkey. I would say to feel at liberty to use whatever meat best suits your baby’s palate.

Baby Shepherd’s Pie

Special Ingredients: Fresh Thyme and Fresh Rosemary
Special Tools: Blender and a slow cooker

Shopping List (Word)

In a skillet (or saucepan) on medium-high heat, brown:

  • 1/2 lb ground meat (I used turkey)

Do not drain, but remove the browned meat, and add to the skillet:

  • 1 small onion (or half onion), yellow, chopped
  • 1/2 garlic clove, roughly chopped

Note: If you feel you need more juice to cook the onions in, a minute amount of extra virgin olive oil is considered okay.

When onions are cooked, add to a slow cooker/crock pot on High:

  • cooked meat, onions, and garlic
  • 2 cups chopped red potatoes (not skinned)
  • 1-2 cups chopped/skinned carrots
  • 1 cup water (or homemade vegetable broth w/o salt)
  • 1 cup green beans (frozen)
  • 1 cup peas (frozen)
  • sprig of rosemary
  • sprig of thyme

Cook for 3-4 hours, then blend to desired consistency. Add water if necessary (I did not).

Freeze into cubes for future use! Makes about 7-8 two ounce meals.

If you have a food dehydrator, your fresh herbs will be great for future meals! Here is tutorial for how to dry them in the oven.

Shepherds Pie

My son loved it, he just kept his mouth open ….but I was out! So I ran and got him one extra ounce. Food. Coma. 🙂

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