These scrumptious little pies are loaded with protein, which is vital for children’s growth and development. Protein also helps keep blood sugar levels balanced and keeps kids full for longer so they are less likely to want sweets. This dish also supplies plenty of iron, beta-carotene and zinc for a healthy immune system.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 4 large potatoes, peeled & washed
- 1½ cups frozen or fresh green peas
- Cold-pressed olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed & chopped
- 400g lamb mince, organic if possible
- 1 cup broccoli florets, cut into small pieces
- 1 carrot, diced
- Kernels from 1 whole corn cob
- 1 × 400g tin tomatoes
- Sea salt, to taste
- Grated cheese, for topping
Method
- Place diced potatoes and peas in a steamer and cook until tender.
- In a large frying pan, add a little olive oil, then cook onion and garlic for a few minutes, add lamb and cook for a further 4–5 mins until starting to brown.
- Add broccoli, carrots and corn kernels, and cook for another 5 mins. Add tomatoes and simmer with lid off until tender.
- Place cooked potatoes, peas and a pinch of sea salt in a food processor and blend until smooth.
- Add lamb mixture evenly into 4 ramekin dishes, top with pea mash and sprinkle with cheese. Place under the griller to melt cheese and then serve.
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