Bud­get din­ner win­ners

Woman’s Day (Australia) - - Contents -

SERVES 4 PREP 10 MINS COOK 55 MINS PER SERVE 1739kj

1 tbsp olive oil 1 onion, finely chopped 1 car­rot, finely chopped 2 gar­lic cloves, crushed 300g minced lamb 150g but­ton mush­rooms, thinly sliced 400g can diced toma­toes 1 cup beef stock 1 tbsp Worces­ter­shire sauce ½ cup frozen peas 1 tbsp pars­ley leaves, chopped 2 tsp chopped rose­mary leaves KU­MARA TOP­PING 2 medium ku­mara, peeled, chunks ½ cup grated tasty cheese ¼ cup warm milk 20g but­ter

1 Pre­heat oven to hot, 200°C. Lightly grease 4 x 1-cup ramekins and place on an oven tray. 2 In a fry­ing pan, heat oil on high. Saute onion, car­rot and gar­lic 3-4 min­utes. Add mince and brown 4-5 min­utes, break­ing up lumps. 3 Stir in mush­rooms and cook 1 minute fur­ther. Mix in toma­toes, stock and sauce. Bring to boil. Sim­mer 15-20 min­utes, stir­ring oc­ca­sion­ally. 4 KU­MARA TOP­PING Mean­while, bring potato to boil in salted wa­ter, cov­ered. Re­move lid and cook 10-15 min­utes un­til ten­der. Drain. Mash with cheese, milk and but­ter. Sea­son. 5 Stir peas and herbs through mince mix­ture. Sea­son to taste. Di­vide be­tween ramekins. 6 Spoon potato over, rough­ing top. Bake 20-25 min­utes un­til golden. Serve with salad, if liked.

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