Shepherds Pie
Serves 6
1 tablespoon butter
2 brown onions diced ¼ cup plain flour
2 cups/500ml chicken stock
2 teaspoons hot English mustard
1⁄3 cup/80ml tomato sauce
¼ cup/60ml Worcestershire sauce
600g cooked roast lamb, finely diced or minced
Salt and ground pepper
Potato Topping:
500g potatoes (Pontiac or Desiree) cooked
2 tablespoons butter
½cup/125ml sour cream
1 cup grated cheese
1.Remove all trays from the Multi Function Mini Oven.
2.Set the Element Control Dial selecting both elements. Place the wire rack in the top rack position.
3.Preheat the Multi Function Mini Oven to 180ºC.
4.Melt the butter in a large saucepan over a medium heat, add onion, cook for
5.Add flour and cook for a further 2 minutes.
6.Add chicken stock and bring mixture to the boil stirring constantly.
7.Add the mustard, tomato and Worcestershire sauce, reduce heat to low, simmer for 5 minutes.
8.Add the lamb, and
30 minutes.
9.Make the potato topping by mashing all ingredients in a bowl.
10.Place the lamb into a
11.Place the shepherds pie into the Multi Function Mini Oven; cook for 40 minutes or until the potato is golden and the lamb mixture is hot.
12.Serve with steamed vegetables or salad.
Roast Minted Rack of Lamb
Serves 4
4 bone racks of lamb, trimmed
1 cup mint jelly ¼ cup/60ml port
Salt and ground pepper
1.Remove all trays from the Multi Function Mini Oven.
2.Set Element Control Dial to top and bottom elements , place the wire rack in the bottom rack position.
3.Preheat the Multi Function Mini Oven to 210ºC.
4.Place the mint jelly and port in a small saucepan, place over a low heat, to melt and combine.
5.Allow to cool, then pour over the lamb.
6.Place racks of lamb onto the baking tray with the grilling insert in place.
7.Place the baking tray into the Multi Function Mini Oven. Lower oven temperature to 180ºC. Cook for
8.Serve with mashed potatoes and steamed vegetables.
14
