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10
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.