Lamb - Breville TF40 Instructions For Use Manual

Lamb

Shepherds pie
1kg lean cooked roast lamb
30g butter
2 medium onions, thinly sliced
1
⁄ cup plain flour
4
1 teaspoon Dijon mustard
2 cups chicken stock
1
⁄ cup freshly chopped parsley
4
1
⁄ cup freshly chopped mint
4
1
⁄ teaspoon ground black pepper
2
2 tablespoons Worcestershire sauce
POTATO TOPPING
4 large potatoes, peeled and chopped
1
⁄ cup sour cream
3
40g butter
2 tablespoons freshly grated
Parmesan cheese
Salt and pepper to taste
1. Trim meat and cut into small cubes or mince in
food processor.
2. Heat Avance Cookware on setting 12. Add butter
and onions sauté until golden in colour.
3. Add flour and mustard. Cook for 3 minutes stirring
constantly. Reduce to a low setting 6-8.
4. Gradually add stock, stirring until smooth. Increase
heat to setting 'High Sear'. Bring gravy to boil,
then reduce heat to a low setting 6-8 and simmer
for 5 minutes.
5. Stir through prepared meat, herbs and
Worcestershire sauce. Transfer lamb mixture
to a greased, 8 cup ovenproof dish. Keep warm.
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4
POTATO TOPPING
1. Place potatoes and sufficient water to cover in
Avance Cookware. Bring to the boil. Cover and
cook for 20 minutes or until soft. Drain.
2. Mash with remaining ingredients. Mix until
smooth and creamy.
3. Spread over prepared lamb mixture.
4. Place under a preheated oven 220°C for 20
minutes until potato topping is golden and crisp.
R11