Does someone please have the NZ Womans Weekly cookbook recipe for the above using left over roast meat? It has milk and relish in but that's all I can remember. TIA.

lynka1 - 2019-05-09 13:43:00

What would you do with the milk other than mash the potato with it?

sarahb5 - 2019-05-09 14:02:00

Relish...that would make it sweet.
Mince (even if leftover), onion, carrot, stock, s&p, some herbs of your choice, I add a bit of Lea and Perrins too, top with mashed potato - done with butter and milk.

lythande1 - 2019-05-09 14:28:00

Minced cold meat, splosh of tomato and black sauce, minced raw onion, mixed vegetables, salt and pepper, mix all with gravy, Top with mashed potato. make tracks in top with fork, dot with butter That's all there is to it, some might not like the raw minced onion, but we do. Then of course you bake it for 1/2 an hour or so till the top is nicely browned

Edited by rainrain1 at 3:41 pm, Thu 9 May

rainrain1 - 2019-05-09 15:39:00

roast meat will be Shepherd pie and mince will be cottage pie both have mashed spuds with milk

bobcat_6 - 2019-05-09 16:34:00

Here you are lynka1.....

TASTY SHEPHERD'S PIE
from The New Zealand Woman’s Weekly Cookbook

2 cups cold meat
2 rashers bacon, minced
½ cup milk
2 tbsp chutney
1 tbsp each of tomato sauce and Worcestershire sauce
½ tsp each of mustard and vegetable extract
pinch salt
1½ cups cooked, mashed potato
1 egg
1oz butter
salt and pepper

In a large bowl mix the meat, bacon and milk. Stir in chutney, tomato sauce, Worcestershire sauce, mustard, vegetable extract and salt. Place mixture in an 8” pie dish.
Mix mashed potato with beaten egg and spread over meat. Dot with pieces of butter and sprinkle with salt and pepper.
Bake in a hot oven (400°F-425°F) for 20 minutes.
If topping is not crusty place under the grill to make it crisp.
Serve hot with a green vegetable.
Serves 6. :-))

Edited by 245sam at 5:01 pm, Thu 9 May

245sam - 2019-05-09 17:00:00

245sam wrote:

Here you are lynka1.....

TASTY SHEPHERD'S PIE
from The New Zealand Woman’s Weekly Cookbook

2 cups cold meat
2 rashers bacon, minced
½ cup milk
2 tbsp chutney
1 tbsp each of tomato sauce and Worcestershire sauce
½ tsp each of mustard and vegetable extract
pinch salt
1½ cups cooked, mashed potato
1 egg
1oz butter
salt and pepper

In a large bowl mix the meat, bacon and milk. Stir in chutney, tomato sauce, Worcestershire sauce, mustard, vegetable extract and salt. Place mixture in an 8” pie dish.
Mix mashed potato with beaten egg and spread over meat. Dot with pieces of butter and sprinkle with salt and pepper.
Bake in a hot oven (400°F-425°F) for 20 minutes.
If topping is not crusty place under the grill to make it crisp.
Serve hot with a green vegetable.
Serves 6. :-))

You are a good person 245sam.

I got rid of my WW cookbooks when I moved but just for the OP, you can always find heaps in the OP shops if needed.

Edited by buzzy110 at 5:48 pm, Thu 9 May

buzzy110 - 2019-05-09 17:48:00

bobcat_6 wrote:

roast meat will be Shepherd pie and mince will be cottage pie both have mashed spuds with milk

Shepherds pie is made with minced lamb, Cottage is made with minced beef. There is also a Cumberland pie which can be made with either lamb or beef mince and a crumb topped mash.

Edited by nauru at 6:48 pm, Thu 9 May

nauru - 2019-05-09 18:44:00

Thank you so much. I too lost my book in a move. Keep meaning to look for a replacement but of course dont think of it til I want a recipe from it! Time to introduce the next generation to a favourite from the past! Again thanks so much. ????

lynka1 - 2019-05-10 08:56:00

Thank you so much. I too lost my book in a move. Keep meaning to look for replacement but of course dont think of it til I want a recipe from it! Time to introduce the next generation to a favourite from the past! Just a bit different to the norm. Again thanks so much. ???? 245sam you're an ????.

lynka1 - 2019-05-10 09:06:00