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:
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Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger
Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast
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Leftover Roast Lamb Shepherds Pie Recipe
COOK: 5min PRINT
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.
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
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.
Cook & Food Stylist
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