Ingredients

• 100g lean lamb mince
• 1 large sweet potato (approx. 250g), peeled and cubed
• 100g frozen peas
• 1 teaspoon olive oil
• 4-5 fresh mint leaves, finely chopped (optional)
• 150ml water or unsalted vegetable broth

Instructions

1. Heat the olive oil in a small saucepan over medium heat. Add the lamb mince and cook, breaking it up with a spoon, for 3–4 minutes until just browned.
2. Add the cubed sweet potato and water or broth to the pan. Bring to a simmer, then cover and cook for 10–12 minutes until the sweet potato is tender when pierced with a fork.
3. Stir in the frozen peas and chopped mint (if using). Cook for another 3 minutes until the peas are tender and bright green.
4. Remove the saucepan from the heat and let it cool slightly.
5. Carefully transfer the mixture to a blender or use an immersion blender to puree until smooth. Add a little more boiled water if needed to reach the desired consistency for your baby.
6. Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen in individual portions.

Tips & Substitutions

• Texture control: For younger babies, blend until silky smooth; for older ones, leave a few small lumps for texture exploration.
• Vegetable swap: Try substituting peas with spinach or courgette for a different flavor and color.
• Batch cooking: Make a double batch and freeze portions for quick, nutritious meals on busy days.

Nutrition

Calories: 643 kcal

• Fat: 27g
• Carbohydrates: 64g
• Fiber: 13g
• Protein: 37g

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