8
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 microwave safe glass
bowl. Add 2 tablespoons water; cover and cook for 10-12 minutes on HIGH or
until tender. Stir halfway through cooking. Drain.
2. Mash potatoes; add butter, milk, chives, salt and pepper until it forms a smooth
consistency.
3. In a large microwave safe glass bowl, combine mince and onion and cook for
8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Place frozen mixed vegetables in a shallow microwave safe dish and cook for
2 minutes on HIGH.
5. Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley
and seasoning. Mix well.
6. Spoon mixture into a 25 x 20 cm rectangular casserole dish.
7. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
8. Cook for 20-22 minutes on MEDIUM HIGH.
9. Allow to stand covered with foil for 10 minutes before serving.
BEEF STROGANOFF
Serves 6
1 kg rump steak, cut into strips
1
/2 cup plain fl our
salt and pepper
1 onion, fi nely chopped
2 tablespoons tomato purée
1. Toss steak with fl our, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over fl our, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on MEDIUM.
5. Serve with boiled rice.
1
1
/2 cups beef stock
1
/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
2 tablespoons gravy powder
250 g frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 can chopped tomatoes
2 tablespoons parsley
60 g grated chedder cheese
salt and pepper to taste
ITALIAN SPAGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
2 cloves garlic, crushed
410 g can whole tomatoes
1
/2 cup tomato paste
1. Mix mince, onion and garlic together in a large microwave safe glass bowl. Cook
for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
INDIAN CURRY LAMB
Serves 4-6
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
1. Place onion and curry paste in a microwave safe glass dish, cook for 1 minute on
MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-litre
casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish
and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 large onion, fi nely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large microwave safe glass bowl. Cook for
10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and
kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
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