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SHEPHERD'S PIE
Serves 6-8
4 large potatoes (approx.1 kg)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
tablespoons water; cover and cook for 12-14 minutes on HIGH or until
tender. Drain.
2. Mash potatoes; add butter, milk, chives, salt and pepper until smooth
consistency forms.
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, minestrone soup, Worcestershire sauce, tomato and
parsley. Mix well.
5. Spoon mixture into a 25 x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20-22 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
CRUSTY ROSEMARY LAMB
Serves 4-6
1/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Place fat side down on a rack.
3. Cook for 25-27 minutes on MEDIUM HIGH (for medium) or 33-35 minutes
on MEDIUM HIGH (for well done).
4. Turn over halfway through cooking, shielding shank with foil to prevent
overcooking. Spread combined ingredients over leg of lamb.
Allow to stand 10 minutes covered with foil before carving.
LASAGNE
Serves 8
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1/4 cup tomato paste
240 g jar neopolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
CHEESE SAUCE INGREDIENTS
90 g butter
1/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
MEAT SAUCE METHOD
1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,
stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.
CHEESE SAUCE METHOD
1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50
seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 20 x 20 cm deep casserole dish
2. Dip lasagne sheets in hot water, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with
one-third of cheese sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 20-22 minutes on MEDIUM HIGH.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
MEAT2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
60 g grated chedder cheese