Chef's Corner We held another menu tasting session this Spring, thank you to the residents for your valuable feedback. Our head chef, Sumith, designs the menu based on nutrition and resident preferences. Below is his Shepherd's Pie recipe, perfect to cook in a big batch and freeze in portions (for up to 3 months). Give it a go and you’ll see why its a favourite. SHEPHERD'S PIE Serves 25 1.5kg lean cooked lamb 50gm poly unsaturated, light margarine 4 onions thinly sliced ½ cup (60gm) plain flour 1 teaspoon dry mustard 4 tablespoons freshly chopped mint 3 cups (750mls) chicken stock 2 tablespoons chopped parsley 1 tablespoon Worcestershire sauce POTATO TOPPING: 8 large potatoes cooked ½ cup soy calcium enriched hot milk METHOD:
Lightly oil an ovenproof tray with melted margarine. Preheat the oven to hot 210°C. trim the meat and mince finely with a sharp knife or mincer. Melt the margarine in a pan, add the onion, and cook until brown. Sprinkle with flour and mustard. Gradually add the stock and stir until smooth. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the lamb, mint, parsley, Worcestershire sauce and black pepper. Spoon the mixture into a tray. TO MAKE THE POTATO TOPPING: Mash the potatoes slightly and then add the hot milk. Mash until the potato is smooth, free of lumps and creamy, adding more hot milk if necessary. Pipe or spread the potato over the meat and bake in a moderate oven for 1 hour until the potato is golden brown. Serve hot. Or allow to cool, portion into freezer safe containers, label it with the contents and date. Consume within 3 months.
Cumberland View Aged Care
Spring edition 2024
12
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