9–11 months
Lumpy lamb and potato mash
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 80 g of lean minced lamb
- 2 medium potatoes
- 1 small carrot
- Cooking water
Method
- Pick out any visible fat, gristle or piece of bone from the mince.
- Cook the mince in unsalted water, breaking up the lumps, until no pink remains.
- Boil the potatoes and carrot separately until a fork goes in easily.
- Mash the vegetables with a fork, leaving small soft lumps rather than making them smooth.
- Stir the mince through, moisten with the cooking water and let it cool.
Texture
A lumpy, moist mash with vegetable lumps that squash with gums, and no firm pieces of mince left.
Serving
Serve warm. Portion out into a separate bowl rather than feeding from the storage container.
Preparing for choking safety
Use lean minced lamb with visible fat, gristle and bone removed; mince is never served in lumps but broken up finely.
Key nutrients
ProteinIronVitamin B12Zinc
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.