Lamb and Vegetable Pie

This hearty lamb and vegetable pie is the perfect way to use up leftovers from our Baby Friendly Ratatouille — tender lamb mince and soft, slow-cooked veggies tucked under golden puff pastry. One cook-up, two family dinners.

Quick Recipe Snapshot

Prep time: 15 minutes (using leftover ratatouille)
Cook time: 30–45 minutes
Serves: 4–6 as a family meal
Freezer friendly: Yes (the filling)
Texture: Soft, saucy filling with flaky pastry

Age & Texture Guidance

Suitable from 6 months with a little modification.

6–9 months: serve the filling without the pastry — it's super soft, so offer it as is, fork mashed or pureed. Mash the peas.
9–12 months: the filling works well on a preloaded spoon or as soft, scoopable finger food.
12 months+: serve small pieces with a little of the pastry.

Allergens Present

• Wheat (puff pastry)

Allergen Substitutions

• Serve the filling without the pastry, or use a gluten free puff pastry

Why We Love This Recipe

• Turns ratatouille leftovers into a whole new dinner
• Iron-rich lamb for growing bubs
• The soft filling suits every stage — puree, mash or finger food
• One dish for the whole family
• Freezer-friendly filling for busy nights