Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Got leftover roast lamb from Easter Sunday? We roasted up a succulent leg of Plains Paddock Lamb but with all the trimmings and chocolate consumed on the day, we had some to spare. It made the best shepherds pie. Admittedly, piping the mashed potato is a bit fancy for such a easy dinner but it helps to create a pretty special crust.

 


You'll Need

  • 1 tbs olive oil
  • 1 onion, finely sliced
  • 1 carrot, peeled and finely sliced
  • 1 parsnip, peeled and grated
  • 1 zucchini, grated
  • 1 large handful green beans, chopped
  • 1 sprig thyme, leaves picked
  • 1.5 cups chicken stock
  • 2 tsp of cornflour
  • leftover roast lamb, chopped (about 3 cups worth)*
  • 4 desiree potatoes, peeled and halved
  • 1 tbs butter
  • sea salt and pepper

Method

Preheat oven to 200C

 

Place potatoes in a medium sized saucepan, cover with water and bring to boil. Turn down the heat and simmer for 15 – 20 minutes or until tender.

Heat the olive oil in a frying pan and gently saute the onion until soft. Add the remaining vegetables and thyme and saute on a low heat for a further 5 minutes.

 

Add the chicken stock and lamb bring to a rapid simmer. Make a paste with 2 teaspoons of corn flour to two teaspoons of water and add this to the pie filling stir until the sauce becomes a gravy consistency, Season well with salt and pepper.

 

Place the pie filling into a greased pie dish. Mash the potato with the butter until smooth. Pipe the potato over the meat and bake for 20 minutes until golden brown.

 

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