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Lamb casserole

NZ Beef and Lamb

Suitable from 6 months


  • 1 tsp oil
  • 500g lean diced lamb
  • 1½ cups beef or vegetable stock or use ½ tsp stock powder to 1½ cups water
  • ¼ cup cauliflower, diced
  • 1 small potato, peeled and diced
  • ¼ cup frozen peas


1. Heat the oil and brown the lamb. Add the stock, cover and simmer for 30 minutes. Simmer gently, as boiling will cause the meat to become tough.

2. Add the potatoes and cook a further 30 minutes before adding the cauliflower. Cook only until the vegetables are tender.

3. Add the peas and heat through.

Total cooking time should be about 1½ hours.

Babies 6-7 months

Purée the meat and vegetable mixture in a food processor or baby mouli. Mix with a little of baby’s milk if necessary to achieve a smooth consistency your baby can swallow.


Babies 8-9 monhs

Serve as cooked, chopping up the large pieces of meat and mashing vegetables roughly with a fork.


Older children and parents

Cook the lamb with a diced onion when browning lamb. Add 1 tsp of curry and 2 Tbsp sultanas to the stock.


It is practical to freeze meat and vegetable purées in an ice cube tray. When solid, transfer to a plastic bag, seal and return to the freezer.