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LAMB & ROSEMARY COTTAGE PIE<br />
800g potatoes, peeled and chopped<br />
1 tbsp butter<br />
¼ cup milk<br />
1 tbsp oil<br />
1 onion, finely diced<br />
2 cloves garlic, chopped<br />
500g lamb mince<br />
2 carrots, grated<br />
2 tbsp tomato paste<br />
1 teasp dried rosemary<br />
2 tbsp plain flour<br />
1½ cups beef stock<br />
½ cup grated tasty cheese<br />
1. Place potatoes in saucepan of boiling salted water. Cook for 20 minutes or until tender.<br />
Drain, return to saucepan, add butter & milk, mash until smooth.<br />
2. Heat oil in a saucepan over medium heat. Add onions & garlic, cook for 5mins until softened.<br />
Add mince & carrot, cook until browned.<br />
3. Add tomato paste & rosemary, cook stirring for 2mins. Remove from heat.<br />
4. Stir in flour. Slowly add stock, stirring after each addition, until combined. Return to heat.<br />
Cook for a further 5mins, stirring constantly, until sauce has thickened. Spoon into a 23cm<br />
pie dish.<br />
5. Top with mashed potato, then sprinkle over cheese.<br />
6. Bake in <strong>Nu</strong><strong>Wave</strong> oven, on 10cm rack, for 10-15mins or until golden.<br />
Delicious yet easy to make!<br />
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