Page 64 - Fresh Magazine

a healthy start to life

Weaning tip
Our shepherd’s pie is perfect for
all the family. Introducing family
foods early in the weaning
process makes the transition at
one year much smoother.

Carrot and lentil soup Easy shepherd’s pie
SERVES 4 MAKES 4 ADULT PORTIONS OR 8 TO 10 CHILD PORTIONS

2 tablespoons olive oil 1 tablespoon olive oil
4 large carrots, roughly chopped 2 carrots, peeled and finely chopped
2 celery stalks, roughly chopped 1 onion, finely chopped
1 onion, roughly chopped 500g lean lamb mince
1 garlic clove, roughly chopped 1 tablespoon tomato purée
75g dried red lentils 1 teaspoon ground cinnamon
500ml low-salt chicken or vegetable stock 300ml low-salt vegetable stock
1 slice of wholemeal bread, for the croutons 1 to 2 sprigs of fresh thyme, leaves stripped
2 large potatoes, peeled and diced
Heat 1 tablespoon of the oil in a large saucepan set over a medium 2 parsnips, peeled and diced
heat. Add the carrots, celery, onion and garlic and cook for 6 to 8 50g to 70g grated Cheddar
minutes, until the onion starts to soften. Add the lentils and pour in 30g butter
the stock. 1 to 2 tablespoons milk
1 large handful of frozen peas
Bring to the boil, then reduce the heat and simmer with the lid on salt and pepper, as appropriate for the age group
for 20 to 25 minutes, until the vegetables and lentils are nice and
soft. Blend the soup until suitably smooth for the entire family before Heat the oil in a medium saucepan set over a medium heat. Add the
adjusting for baby if necessary.
carrots and onion and cook for a few minutes, until softened. Turn up
Meanwhile, to make the croutons, cut the bread into cubes and the heat, crumble in the lamb mince and cook until it has browned all
heat the remaining tablespoon of olive oil in a frying pan set over a over. Stir in the tomato purée and cinnamon and fry for a few minutes
medium heat. Toast the croutons for 2 to 3 minutes on each side, until more.
golden brown. Serve on top of the soup.
Pour in the stock and stir in the thyme. Bring to a simmer and cook for
30 minutes.
Meanwhile, preheat the oven to 180°C/gas mark 4.
Steam the potatoes and parsnips for 15 to 20 minutes, until tender.
Mash them together, then mix in the grated cheese and butter with a
splash of milk.
SUPERVALU LOVES
IRISH CRAFTS Stir the frozen peas into the mince before portioning into individual
ovenproof dishes, then pipe on the mash.
The toys throughout this feature
were created in Clonakilty, Co. The pie can now be chilled and frozen or baked straight away for
Cork by The Little Green Dot. Their vision is to make beautiful 20 to 25 minutes, until the top is starting to colour and the mince is
toys in a traditional and ethical way that will be enjoyed today bubbling through at the edges. Leave to stand for 5 minutes before
and cherished in the future. serving. If cooking straight from frozen, it will need to cook for about
1 hour in the oven.
www.designist.ie www.littlegreendot.ie

62 | FRESH SPRING 2017

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