96.5 Wave FM's Online Cookbook

Shepherd’s PieMethodPlace mince in pan, cook over high heat,stirring until meat is well browned. Pouroff excess fat and add onion and carrot.Cook until onion is transparent. Addthyme, tomato paste, Worcestershiresauce, soy sauce, stock, and salt andpepper. Mix well.Bring mixture to boil, reduce heat andsimmer, covered, for 25 minutes. Stir inblended flour and water until mixtureboils and thickens. Reduce heat andsimmer gently for 5 minutes. Placemixture into ovenproof dish.1kg minced steak1 large onion, finely chopped1 carrot, finely chopped1/4 tsp thyme1 tbsp Worcestershire sauce2 tsp soy sauce11/2 cups beef or chicken stocksalt & pepper2 tbsp plain flour1/4 cup waterThis recipe is specialto me becauseThis dish is special to me because it was my great,great, great, great - grandmother’s.thanks to Lola from MangertonTopping Ingredients750g old potatoes60g butter1/4 cup milksalt & pepperMethodBoil potatoes until tender. Drain and mashpotatoes. Add butter and milk and beatuntil smooth and creamy. Season with saltand pepper.Spread potato evenly over meat, and bakeat 180ºc for 45 minutes, or until goldenbrown. Score potato mixture with a forkbefore putting in oven; this helps make itcrisp and crunchy.20