Shepherds pie, Roast minted rack of lamb

Shepherds pie

Serves 6

1 tablespoon butter

2 brown onions diced

1⁄4 cup of plain flour

1 cup of chicken stock

2 teaspoons hot English mustard

1⁄3 cup tomato sauce

1⁄4 cup Worcestershire sauce

600g cooked roast lamb, finely diced or minced

Salt and ground pepper

Potato topping:

500g potatoes (Pontiac or Desiree) cooked

2 tablespoons of butter

1⁄2 cup sour cream

1 cup grated cheese

Melt the butter in a large saucepan on the hotplate using heat setting 3, add the onion and cook for 3-5 minutes add the flour and cook for a Futher 2 minutes.

Add the chicken stock and remaining ingredients, then bring the mixture to the boil on setting 4, stirring constantly

Add the mustard, tomato and Worcestershire sauce, reduce the heat to setting 3 and simmer for 5 minutes.

Add the lamb, and re-boil the mixture, reduce the heat and simmer for 30 minutes.

Remove all trays from the Multi Oven.

Preheat the Multi Oven to 210°c with the element selector switch selecting both elements, place the wire rack in the middle rack position.

Place the potatoes into a medium saucepan and cook using setting 4 on the hotplate.

Make the potato topping by mashing all ingredients in a bowl; this is best done when the potato is warm.

Place the lamb into a 2-litre ovenproof dish, place the potato mixture on top of the lamb mixture.

Place the shepherds pie into the Multi Oven; cook for 40 minutes or until the potato is golden and the lamb mixture is hot.

Serving suggestions:

Serve with steamed vegetables or a salad

Roast minted rack of lamb

Serves 4

4x4 bone racks of lamb trimmed

1 cup mint jelly

1⁄4 cup port

Salt and ground pepper

Remove all trays from the Multi Oven.

Preheat the Multi Oven to 220°c with the element selector switch selecting both elements, place the wire rack in the middle rack position

Place the mint jelly and port in a small saucepan, place on the hotplate on setting 1, to melt and combine the liquids

When the liquid has cooled pour over the lamb.