SHEPHERD’S PIE WITH CREAMY RICE TOPPING

It’s a cold, windy winter’s day here in Melbourne today, so this Shepherd’s Pie sounds like the ideal meal for tonight.  This recipe is a bit different as the topping is rice, cheese and cream instead of the traditional potato. It comes from a Women’s Weekly Rice and Easy supplement Mum pulled out and kept back.

SHEARERS STEW AND DUMPLINGS

On a cold winter’s day in Melbourne the idea of a lamb stew for dinner is very appealing.  I love the name of this one that was published by the Herald Sun back in July 1992 – not quite sure that a shearer ever made it, but you never know it’s certainly hearty enough.

SAVORY LAMB CHOP BAKE

Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles.  The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it.  The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.

SPICY LAMB AND COUSCOUS PIE

This recipe comes from an Australian Women’s Weekly ‘Pies without Pastry’ liftout dated August 1994.  I love the first paragraph explaining what couscous is and where you can buy it.  It was obviously a very new ingredient back then, quite a contrast to how easy it is to find in every supermarket now.

PUMPED LEG OF LAMB

Hunting through Mum’s recipes I found this Pumped Leg of Lamb recipe and it’s brought back lots of memories.  Ham when I was a kid only came in cans and even then only on special occasions.  On the other hand lamb was readily available and cheap and Mum always made it to have as cold meat a Christmas time.  When cooked it had a vague ham look, taste and texture.  This recipe was printed in the Herald Sun in, I think, the 70s, I don’t have Mum’s original recipe, but I’m sure it didn’t have red wine, orange juice and honey in it, Mum’s was a much plainer version.

Pumped Leg of Lamb is similar to corned beef. You can’t buy it off the shelf these days, but I’m sure a butcher would be prepare it for you, like corned beef the  lamb is pumped with brine and you cook it the same was as corned beef.  Not sure if you want to try it out, but it does bring back lots of memories to me of cold meat and salads on hot Australian summer days.

pumped-leg-of-lamb