Two more recipes from the Publications team that will keep you warm!

Minestrone soup

3 bacon rashers, rind removed, roughly chopped

2 carrots, peeled, chopped
2 celery sticks, chopped

1 potato, chopped
2 garlic cloves, crushed

1L (4 cups) real stock beef

400g can red kidney beans, rinsed, drained

400g can chopped tomatoes

80g (1 cup) fusilli pasta

Salt & freshly ground black pepper

 

Step 1: Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.

Step 2:  Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.

Step 3:  Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately. And there you have it!!  (Source: taste.com)

 

Shepard’s Pie
1 tablespoon olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

500g lamb mince

2 zucchini, trimmed, finely chopped

2 tablespoons plain flour

500ml (2 cups) real stock beef

1/2 cup passata (tomato pasta sauce)

1 1/2 tablespoons Worcestershire sauce

2 dried bay leaves

850g (4 medium sized potatoes) potatoes, peeled, chopped

1/2 cup milk

30g butter, chopped

1 1/3 cups coarsely grated cheddar

Step 1:  Heat the oil in a large saucepan over medium-high heat. Cook the onion and carrot, stirring, for 1 minute or until tender. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the zucchini and flour. Cook, stirring, for 1 minute. Gradually add the stock, stirring constantly, until combined. Add the passata, Worcestershire sauce and bay leaves. Reduce heat to medium. Simmer for 15 minutes or until thick.
Step 2:  Meanwhile, cook potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to the pan. Mash until smooth. Stir in the milk and butter. Season with salt and white pepper.

 

Step 3:  Preheat grill on high. Divide lamb mixture among four 375ml (1 1/2-cup) capacity ovenproof dishes. Top with mash and cheddar. Cook under grill for 3 minutes or until golden and the cheddar melts. (Source: taste.com)

 

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