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A35662,Russia R247E O/M,EN
A35662,Russia R247E O/M,EN
SHEPHERD’S PIE
2 large potatoes
1 tablespoon butter
1 tablespoon milk
salt and pepper
500 g minced beef
1 onion, chopped
1 tablespoon gravy powder
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
(A hot sauce containing soy sauce, vineger,
molasses, chilis and tropical fruits and spices)
1 tomato, chopped
2 tablespoons parsley
1 egg, beaten
1. Peel and cut potatoes into 2.5 cm cubes. Add 2
tablespoons water; cover and cook for 12-14
minutes on 100% or until tender. Drain.
2. Mash potatoes; add butter, milk, salt and pep-
per.
3. In a large bowl, combine mince and onion and
cook for 9-11 minutes on 70%, stirring every 2
minutes. Drain juices from meat.
4. Add gravy powder, tomato sauce, Worcester-
shire sauce, tomato and parsley. Mix well.
5. Spoon mixture into a 3-litre casserole dish.
6. Spread mashed potato evenly over top of
mixture. Brush with beaten egg.
7. Cook for 18-19 minutes on 70%.
8. Allow to stand for 10 minutes before serving.
Serves 4-6
SPRINGTIME LAMB CASSEROLE
1 packet (30 g) French onion soup
1/4 cup plain flour
750 g lamb, cubed
4 spring onions, quartered
2 carrots, thinly sliced
1 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
300 mL carton sour cream
1. Combine French onion soup mix and flour in a
2-3 litre casserole dish. Toss the lamb in flour
mixture, coating thoroughly.
2. Add onions and carrots, stir in chicken stock
and mix well.
3. Cover and cook for 24-26 minutes on 50%,
stirring during cooking.
4. Add corn, celery and sour cream. Mix well.
5. Cook a further 11-13 minutes on 50%.
Serves 4
LASAGNE
MEAT SAUCE
30 g butter
1 onion, chopped
1 kg topside mince
1/4 cup tomato paste
240 g jar bolognese sauce
(pasta sauce made from
minced meat and tomato)
200 g can champignons, drained
1 clove garlic, crushed (optional)
CHEESE SAUCE
90 g butter
1/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
(An Italian unripened curd cheese
with a mild, creamy taste)
MEAT SAUCE
1. Place butter and onion in a Pyrex bowl. Cook
for 2-3 minutes on 100%.
2. Stir in mince. Cook, uncovered, for 11-13 min-
utes on 70%, stirring every 2 minutes. Drain
excess fat.
3. Stir in tomato paste, bolognese sauce, champi-
gnons and garlic.
CHEESE SAUCE
1. Melt butter for 40-50 seconds on 100%. Stir in
flour; cook for further 1 minute on 100%.
2. Gradually stir in milk, Cook for 4-5 minutes on
100%, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Cover base of a 26 cm round dish with meat
sauce. Dip lasagne noodles in hot water then
place a layer of lasagne noodles on top. Spoon
in one-third of remaining meat sauce. Spread
with one-third of cheese sauce.
2. Repeat process, ending with cheese sauce.
3. Sprinkle with mozzarella cheese.
4. Cook for 18-21 minutes on 70%.
5. Allow to stand 10 minutes before serving.
6. Serve with a fresh garden salad and bread.
Serves 8
MEAT
Russia R247E,En,P21-31
03.10.23, 3:04 PM
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